Fairview Homestead | Philda’s favourite fish pie
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Philda’s favourite fish pie

 

Ecksty, the fish whisperer

Eckart, the fish whisperer

Witsand - Desmond showing off his cob ('kabeljou')

Witsand – Desmond showing off his cob (‘kabeljou’)

Our son Eckart is a spear-fisherman of note. His dad and brothers are not too shabby as sea-hunters either.

When the Benkenstein men bring home  fish we eat fish for three days in a row. This is one  recipe that I can honestly claim as my own and it works perfectly with frozen fish too.  I’ve even substituted fresh fish for tinned tuna and it is still fool-proof – let’s face it: every fish brought home represents 3 that ‘got away’! This is just one of those recipes you are going to write and thank me for sharing…

 

Alex with a shad caught on the Breede River

Alex with a shad caught on the Breede River

Crust:500 ml cake flour

20 ml baking powder

2 ml salt

125gram butter

150 ml milk

 

Sieve the dry ingredients together in a bowl, then crumb the butter into the flour  with your fingers. Add the milk and use a metal spoon to mix it to  dough consistency. Cover with cling-wrap and leave to rest in the fridge.

Michael with his small cob

Michael with his small cob

About 2 cups of stir fried vegetables: I fry  a sliced onion, about half a cup of celery, half a cup of carrots that are cut in thin circles. Then I add baby marrow, green-pepper,pineapple – whatever I find in my vegetable basket …

Add about 2 cups of flaked fish. Any fish will do – I have even used tinned tuna and still managed to turn out a pretty decent fish pie.

Half a cup of coarsely grated cheese (Cheddar, but hey – whatever you find in your fridge) and half a cup (125 ml) Creme Fresh, 7ml hot English mustard.
Mix together, but do not over mix. Add some seasoning to taste and because we love dill  with fish , I add a good 80ml of finely chopped fresh herbs. (For a variation you can add lemon zest and parsley) Chill in the fridge.

About 2 hours before your guests arrive you roll out the dough on a flour dusted surface  into a big rectangle. Put your filling down the center and fold over the sides. Roll it onto a baking tray with the sealed edge to the bottom, cover with cling and refrigerate.

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Half an hour before you would like your guests to sit down for dinner you preheat the oven to 200ºC. Cut 2 cm slices through the pie, brush with milk or egg white and bake for about 25 minutes. Do not over bake!

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Serve with green salad and crispy white wine.

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Philda Benkenstein
benkenstein@mweb.co.za
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