Gourmet Potato and Barramundi Pie
Sounds like a great recipe, I will have to try this for sure.
Ingredients
- 1 1/2 kilos potatoes, peeled and diced
- 600 grams Barramundi fillets
- 1 1/3 cups milk
- 1 bunch spring onions, thinly sliced, white and green parts
- 200 grams sour cream
- 1 1/2 cups Cheddar cheese, shredded
- salt and pepper, to taste
Instructions
- Preheat your oven to 220 C. Cook the potatoes in pot with water until tender. about 10 to 15 minutes.
- Place the barramundi in a shallow pan then pour over the milk and sprinkle over the spring onions. Cover, bring to a simmer for 5 to 8 minutes until the fish is cooked and flakes easily. Lift out the poached Barramundi fillets. Pour the warm milk and spring onions into a measuring cup to measure out just over 3/4 of cup and reserve.
- Drain the potatoes well and mash until smooth. Mix in the reserved warm milk and spring onion followed by the sour cream. Season with salt and pepper to your liking.
- For the fish, the original recipe is unclear if skinless or skin on, so flake the fish into bite size pieces and remove the skin.
- Gently fold in the flaked fish and half of the cheese. Spoon the mixture into a large shallow oven proof dish and sprinkle over the remaining cheese. Bake for 15 minutes or until golden brown on the surface. Serve.
Notes
One large Barramundi would be a good 600 grams of fillets. The cheese would be 90-120 Baht. Figuring 68 Baht for the fish and 120 Baht for the cheese, for 6 servings, this is about 92 cents per serving. Less if Pangasius was used.
Variant: Add a cup of cooked peas or peas and carrots.
Adapted from an internet recipe.
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