- Preheat oven to 220°C.
- Cook diced potatoes in salted water for 10 to 15 minutes until tender. (Note: start with salted cold water, then add potatoes and bring to the boil. Once at the boil, turn down to simmer until cooked.)
- Poach the barramundi in the milk – place barramundi fillets in a shallow pan; pour over the milk and then sprinkle over the finely sliced spring onions. Cover and bring to a simmer for 5 to 8 minutes until the fish is cooked and easily flakes.
- Remove the poached barramundi and reserve the poaching liquid and set aside (this will be about 200ml.)
- Drain the potatoes and mash by passing through a sieve. Mix in the reserved warm milk with the spring onion and sour cream. Season well with salt and pepper.
- Gently fold in the flaked fish and half of the Gruyere cheese. Spoon the mixture into a large shallow baking dish and sprinkle over the remaining cheese.
- Bake in preheated oven for 15 minutes or until the top of the barramundi potato pie is golden brown in colour.
- Garnish with parsley leaves and serve.
Barramundi Potato Pie
Recipe by Tad Lombardo
This is a delicious comfort food dish, just right for autumn.
Ingredients
- 1.5kg potatoes, peeled and diced
- 600g barramundi fillets (no skin)
- 1 bunch spring onions, finely sliced
- 300ml milk
- 200g sour cream
- 100g Gruyere cheese, finely grated
- ½ cup flat leaf parsley leaves, for garnish
- Sea salt and pepper to taste
