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SASSI Green Listed Hake and Rosemary Pie
- 1kg potatoes, peeled and chopped into large chunks
- 3 tbsp butter
- 600g Fresh Hake
- 1 tablespoon rosemary, finely chopped
- 5 sprigs of rosemary
- 3 cups apple juice
- 150g cold butter, cubed
- Salt & pepper to taste
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Place the potatoes in a large pot of boiling water and cook until soft.
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Mash the potatoes then mix with 3 tablespoons butter and rosemary and season to taste.
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Pre-heat the oven to 200°c.
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To make the fish pie, poach the fish in the apple juice with sprigs of rosemary. When the fish is cooked, remove the fish and flake into large chunks.
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Reduce the poaching liquid to ¼ of its quantity after poaching (roughly 1/2 a cup). Remove from the heat and slowly whisk in butter until emulsified. Remove rosemary sprigs.
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Place the fish into a large oven proof dish. Add the fish and pour over poaching liquid.
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Top the fish filling with the mashed potato and create indents with a spoon which will become nice and crispy in the oven. Brush with more butter.
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Place the pie in the oven and allow to bake for 20-30 minutes until the top is golden brown and crispy. Remove from the oven and allow to cool for 10 minutes then serve.