Wild fish pot pie
- 500g x MSC certified Hoki (look for the MSC blue fish tick label) cut into 3 cm chunks
- 50g butter
- 1½ tbsp, olive oil
- 1 brown onion, thinly sliced
- 1 stick celery, finely chopped
- 1 garlic clove, finely chopped
- sea salt
- pinch fresh white pepper
- pinch cayenne pepper
- ½ cup plain flour
- 2 ½ cups milk, warmed
- ½ tsp dijon mustard
- zest of ½ lemon, finely grated
- 2 sheets frozen puff pastry, thawed
- 1 tbsp milk
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.
- Preheat the oven to 180°C (160°C fan-forced).
- To make the sauce, butter, and olive oil in a saucepan over a low heat.
- Add in diced onion, celery, garlic, sea salt, white pepper, and cayenne pepper, and cook down until the vegetables are tender and caramelised.
- Add the wine and cook for another 2-3 minutes. Stir in the flour and cook for two minutes; gradually add the warm milk. Continue stirring until the mixture bubbles and thickens slightly. Stir in the mustard and lemon zest and check the seasoning.
- Cut four rounds from the pastry about 1 cm larger than your chosen ramekin or bowl.
- Fold your hoki through the sauce, divide the mixture among the ramekins, and top with the pastry rounds, pressing around the edges using a fork to seal. Pierce the top of each pie to allow the steam to escape.
- Put the pies on a baking tray and bake until the pastry is golden about 20 minutes.
There is no better way to feed a family than with a classic fish pot pie, whether in individual portions or one large pie.