Gourmet Potato and Barramundi Pie
Sounds like a great recipe, I will have to try this for sure.
Prep Time 45 minutes mins
Cook Time 15 minutes mins
Total Time 1 hour hr
Course Main Dish
Cuisine American
- 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
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.
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.