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Miso Fish Pie with Warrigal Greens

Ingredients

  • 2 salmon fillets
  • 4 handfuls warrigal greens
  • 1 onion, diced
  • 3 garlic cloves, diced
  • 2 chillies, diced
  • handful of dried shiitake mushrooms rehydrated and diced, save the water
  • 2 heaped tsp white miso
  • 4 eggs
  • 450mls milk
  • 3 tsp flour
  • 1 cup peas
  • 2 shallots
  • 1 tsp ground lemon myrtle (buy here)

Mash potatoes

  • 750g potatoes
  • 2 tsp butter
  • 1/2 cup milk

     

    Method

    1. To prepare put your potatoes on the boil as well as your eggs. Let the potatoes cook until there is no resistance when you put a fork through them, just before you take the potatoes out add the warrigal greens and blanch for a minute before scooping them out and placing them to the side, then strain your potatoes. In a seperate pot place your eggs in boiling water and cook for 7 and half minutes. Once done, run the eggs under cold water and when they have cooled, peel and cut into chunks
    2. In an ovenproof pan cook your onion in oil over a medium heat for a couple of minute letting them to start to break down before adding the garlic and chilli
    3. Add in the shiitake mushrooms and miso and stir around allowing it to fry, then add in the water from the mushroom (leaving the last part out as it contains grit) and a cup of water before bringing it to a simmer. Continue to top up the water if the level becomes low
    4. In the mean time cook your salmon in a frying pan. Skin down first, fry until crispy and then turn over and cook for another 4-6 minutes depending on the size. You want the salmon a little undercooked. Once the fish is cooked, chop up into chunks
    5. To your ovenproof pan add in 450mls of milk and the flour stirring so it does not form clumps. When it starts to thicken add in the peas, warrigal greens, shallots and lemon myrtle and stir through. Remove from heat and salt and pepper to taste. Add the eggs and salmon and stir through once more
    6. preheat your oven for 250 degrees
    7. For your mash potato. Mash the potatoes and add in the butter and milk while continuing to mash. Add salt to taste
    8. In your ovenproof frypan spread the mash potato on top evenly. Lightly splash with oil before putting it in the oven. Cook for 10 minutes or until golden brown on top, make sure in does not burn. Now its ready to serve, perfect with a side of salad