02-10-2004, 07:19 PM
[font "verdana, arial, helvetica"][size 2]INGREDIENTS:
8 oz. thawed shortcrust pastry, rolled out to 1/4 inch thick
2 cups barracuda fish, skinned, deboned and cut into 1/2 inch chunks
1 cup potatoes, peeled and diced
1 clove garlic, crushed
1 tsp. dried rosemary
1 cup half and half cream
1 tsp. salt
1 tsp. black pepper
1/4 cup milk to seal and glaze
METHOD: Preheat oven to 400 F (200 C). Fit pastry into a pie dish. Roll out remaining pastry for the pie lid. Set aside.
Combine barracuda, potatoes, garlic, rosemary, cream, salt and black pepper in a pan. Bring to a boil and simmer for 5 minutes until thickened.
Moisten edges of pastry base with half the milk. Spoon in the fish mixture. Put the pastry lid on top and crimp to seal.
Brush remaining milk over the lid to glaze. Bake for 45 minutes or until golden. Serve hot with a light salad and soft rolls.[/size][/font]
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8 oz. thawed shortcrust pastry, rolled out to 1/4 inch thick
2 cups barracuda fish, skinned, deboned and cut into 1/2 inch chunks
1 cup potatoes, peeled and diced
1 clove garlic, crushed
1 tsp. dried rosemary
1 cup half and half cream
1 tsp. salt
1 tsp. black pepper
1/4 cup milk to seal and glaze
METHOD: Preheat oven to 400 F (200 C). Fit pastry into a pie dish. Roll out remaining pastry for the pie lid. Set aside.
Combine barracuda, potatoes, garlic, rosemary, cream, salt and black pepper in a pan. Bring to a boil and simmer for 5 minutes until thickened.
Moisten edges of pastry base with half the milk. Spoon in the fish mixture. Put the pastry lid on top and crimp to seal.
Brush remaining milk over the lid to glaze. Bake for 45 minutes or until golden. Serve hot with a light salad and soft rolls.[/size][/font]
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