Ep 1 - Fish pie
Fish pie
Makes 4
Wholemeal bread dough
Smoked kawahai filling
Salsa
Baby cress for garnish
Preheat oven to 180 C.
Roll out bread dough and cut into rounds 20 cm in diameter.
Spoon fish mixture into the middle of the dough. Pinch sides to
form a case.
Bake in preheated oven for 15-20 minutes or until the case is
golden brown.
Remove from oven and sprinkle with the salsa. Garnish with baby
cress.
Wholemeal bread dough
130 ml warm water
1 Tbsp olive oil
2 tsp sugar
1/2 tsp salt
1 tsp dried yeast
200g wholemeal flour
100g white flour
Place warm water, olive oil, sugar and salt in a warm bowl and
stir to dissolve sugar.
Sprinkle yeast over the mixture and continue stirring to blend in
the yeast.
Stir in wholemeal flour and half the white flour, or sufficient to
make a thick batter. Beat until smooth.
Add remaining flour and mix to make a dough. Turn out onto a board
and knead for about 10 minutes until the dough is smooth.
Place the dough in a bowl sprayed with oil and turn over to coat
all sides.
Cover with plastic film and leave to rise until double in
bulk.
Punch down and roll into a ball.
Smoked kahawai filling
1/2 cup milk
1/2 side smoked kahawai, cut into large chunks
1/2 onion, diced
1/2 leek, diced
1 clove garlic, crushed
1 cup frozen peas
1 tsp cornflour
1 Tbsp wholegrain mustard
White pepper to taste
Place milk in a saucepan, add kahawai and simmer until just
cooked.
Remove fish and keep warm. Retain liquid.
In another pan, sauté onion, leek and garlic.
Add reserved fish milk and peas, and cook for 2-3 minutes.
Mix cornflour with a little water and add to the mixture. Cook
until thickened.
Add fish, mustard, and pepper to taste.
Salsa
1 tsp chopped gherkin
1 tsp chopped capers
1 white from boiled egg, chopped
1 Tbsp chopped parsley
1 Tbsp chopped coriander
1 tsp olive oil
Mix all ingredients together.
Average per 304g
serve
Food Truck
Energy
1973kJs
Protein
31g
Total
fat 13g
Saturated
fat
3g
Carbohydrate 59g
Sodium 296mg
