Pig fish pie


  • Serves 6 people

  • 500 gm skinless firm-fleshed white fish, cut into 4cm cubes
  • 60 gm sea salt
  • 500 gm piece pork neck, halved widthways
  • 750 ml (3 cups) milk
  • 1 onion, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 1 fresh bay leaf
  • 5 whole black peppercorns
  • 60 gm butter, coarsely chopped
  • 60 gm plain flour
  • Potato purée
  • 1 kg mashing potatoes, such as sebago, scrubbed, plus 2 extra for slicing
  • 250 ml (1 cup) pouring cream
  • 100 gm butter, coarsely chopped, plus 10gm extra, melted, for brushing
01   Combine fish and salt in a non-reactive container, toss to coat well, then refrigerate to cure (2 hours).
02   Meanwhile, preheat oven to 180C. Place pork in a roasting pan large enough to hold it snugly, add milk, onion, celery, bay leaf and peppercorns, cover with foil and braise until tender (45 minutes-1 hour). Remove pork, then strain liquid (discard solids) and reserve. Cut pork into 2cm cubes and refrigerate until required.
03   Preheat oven to 180C. Roast potatoes in a roasting pan until tender (1¼-1½ hours).
04   Meanwhile, rinse fish well, combine in a saucepan with pork braising liquid, bring to the simmer over low-medium heat and simmer until just cooked through (3-4 minutes; top up with a little extra milk if necessary). Strain (reserve liquid) and add fish to pork neck.
05   Melt butter in a saucepan over medium-high heat, add flour and stir continuously until sandy-coloured (1-2 minutes). Gradually add 600ml poaching liquid, whisking continuously until smooth and thick (1-2 minutes). Remove from heat, stir in pork and fish, season to taste with freshly ground black pepper and pour into a 2-litre ovenproof dish, filling to about 3cm below rim. Set aside.
06   Increase oven to 220C. Peel roast potatoes (discard skins), coarsely chop, place in a saucepan and coarsely mash. Bring cream to the simmer in a separate saucepan over medium-high heat. Gradually add to potato, mashing until smooth, then add butter and beat over medium heat until smooth (2-3 minutes). Season to taste, spoon over fish mixture and smooth top to sit flush with edges of dish. Peel remaining potatoes, thinly slice on a mandolin, arrange over potato purée to form a scalloped effect and season to taste.
07   Bake pie until bubbling around edges (20-25 minutes) and serve hot.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.
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