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  • Paddlewheel

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  • Claringbold's Quality Seafood

BACK BARRAMUNDI POTATO PIE

  • 1.5kg potatoes, peeled and diced
  • 600g barramundi fillets (no skin)
  • 1 bunch spring onions, finely sliced
  • 300ml milk
  • 200g sour cream
  • 100g Gruyere cheese, finely grated
  • ½ cup flat leaf parsley leaves, for garnish
  • Sea salt and pepper to taste
  1. Preheat oven to 220°C.
  2. Cook diced potatoes in salted water for 10 to 15 minutes until tender. (Note: start with salted cold water, then add potatoes and bring to the boil. Once at the boil, turn down to simmer until cooked.)
  3. Poach the barramundi in the milk – place barramundi fillets in a shallow pan; pour over the milk and then sprinkle over the finely sliced spring onions. Cover and bring to a simmer for 5 to 8 minutes until the fish is cooked and easily flakes.
  4. Remove the poached barramundi and reserve the poaching liquid and set aside (this will be about 200ml.)
  5. Drain the potatoes and mash by passing through a sieve. Mix in the reserved warm milk with the spring onion and sour cream. Season well with salt and pepper.
  6. Gently fold in the flaked fish and half of the Gruyere cheese. Spoon the mixture into a large shallow baking dish and sprinkle over the remaining cheese.
  7. Bake in preheated oven for 15 minutes or until the top of the barramundi potato pie is golden brown in colour.
  8. Garnish with parsley leaves and serve.
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