Butter Flaked Fish Pie

300g  Fish mix, smoked pollock, salmon and haddock

300ml fresh cream

1 tomato (diced)

1 onion (diced)

1 potato (diced)

1 pak choi (diced)

10 drops fish sauce

¼ chilli flake (dried)

¼ black pepper (ground)

½ tsp tarragon (dried)

½ tsp olive oil (extra virgin)

½ cup cheese cheddar (grated)

Pre-heat the oven to about 250 degrees.

Begin by washing and dicing the pak choi, potato, onion and tomato.  Pouring into a large bowl,  begin to add the mixed dice fish than all the other ingredients.

Once this has been done, begin to add the tarragon, chilli flakes,  pepper, fish sauce and olive oil mixing well to fully combine all the seasoning.

Pour the mixture into a baking dish, at this stage begin to pour, covering the mix, the fresh cream then sprinkling on the cheese.

Cover with foil and bake in a pre-heated oven at 250 degrees for 30 minutes. Once completed, from the foil at this stage then put back into the oven for another 30 minutes, do not reduce heat. 

Allowing to bake once finish set aside to cool and enjoy.

During a course for the week, we have decided to cook fish as our main, here are another one of our succulent fish pies many time cooks and enjoy. What we served alongside this, was slow cook fermented beets, sweet pear and spinach salad and salted avocado.

Go no have a go and tag us in on how well you got along and don't forget to let us know what you have served alongside the fabulous fish pie, by using the hashtag #gookcooking @ https://www.instagram.com/gookcooking/

See you in our next post.

🎔

K had A