Classic Fish Pie Josh Emett made his name as an acclaimed Michelin-starred chef and judge for Masterchef New Zealand. Marlborough Magazine shares his Fabulous Fish Pie recipe for you to delight family and guests at home.
Don’t miss Josh at Rapaura Springs Garden Marlborough. Email hello@marlboroughmedia.co.nz to go in the draw to win a double pass to Josh’s Workshop ‘The Recipe’ Thursday 4 November 6.30pm – 8.30pm
INGREDIENTS
METHOD
1¼ cups (300ml) milk
Place the milk, fish stock, and thyme in a wide pan, season with salt and bring to a simmer over a medium heat. Add the shrimp/prawns, salmon and cod, then the smoked fish. Simmer for about 1 minute until the fish is two-thirds cooked.
1¼ cups (300ml) fish stock A few sprigs thyme 150g shrimp/prawns, cut in half horizontally 150g salmon, cut into 3cm dice 150g cod or similar white fish, cut into 3cm dice 150g smoked fish, in a whole piece 4½ tbsp (65g) butter ½ cup (65g) all-purpose/plain flour 2 tbsp chopped dill 2 tbsp chopped chives 2 tbsp chopped tarragon Sea salt and freshly cracked pepper MASH 500g peeled and diced potato Sea salt 2¾ tbsp (40ml) cream 1 egg yolk
Gently strain through a colander placed over a bowl. Discard the thyme and reserve the liquid. Lay the fish in an ovenproof baking dish, and gently flake the smoked fish through the rest. Make a roux: Place the butter in a medium-sized pot and melt it over a medium heat, then add the flour and cook the roux out, stirring, for a few minutes. Start to slowly add the reserved milk and stock while constantly stirring, until all the liquid is added and you have a nice smooth mixture. Add the herbs to this and season again with salt and cracked pepper. Leave to cool for a few minutes, then pour over the fish until it is completely covering it and mixed through. Set aside. Pre-heat the oven to 180°C. Place the potatoes in a small pot, cover with water and season with salt. Bring to the boil and boil gently until cooked through, then drain and pass through a fine sieve or ricer. Place back in the pot and add the cream, stir well, then remove from the heat and add the egg yolk and beat well until combined and smooth. Allow to cool for a few minutes, then spread or pipe over the top of the fish until completely covered. Bake for 30 minutes until cooked through and bubbling at the sides. If it needs more colour on the top, switch to the oven grill for a few minutes until golden brown and crispy.
Our seafood is the ideal main ingredient to Josh’s scrumptious fish pie!
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