$1000 Aotearoa Seafood Humble Pie

3:10 pm on 19 July 2013

Ingredients

  • 10 dozen bluff oysters or Toi Point Marlborough oysters at $32 per dozen = $320
  • 5 Kg New Zealand king salmon at $34 per Kg = $170
  • 5 kg Marlborough mussels at $4 per kg = $20
  • 3 kg blue cod at $32 per Kg = $96
  • 5 kg Kaikoura Crayfish Tails at $56 per kg = $280
  • 1kg unsalted butter
  • 10 leeks, white part only, sliced into rings
  • 5 garlic crushed
  • 5 Kg Marlborough Shallots thinly sliced
  • 10 carrots, peeled and chopped
  • 10 kg aashed potatoes, peeled and cut into 2cm cubes
  • 1 kg plain flour
  • 10 L milk
  • 5 L fish stock
  • 4 L white wine
  • 5 bunches chopped flat-leaf parsley
  • Salt and cracked black pepper
  • 3 sheets ready rolled puff pastry, thawed
  • 5 eggs, lightly beaten

Balance of Ingredients $114

Total Cost $1000

Method

Melt butter in a large saucepan over medium heat. Add shallots, garlic, leek, carrot and potato, and cook for 3-4 minutes or until just tender. Add flour and cook, stirring, for 2 minutes or until golden and bubbly. Gradually add combined milk, stock and wine, stirring the mixture constantly. Simmer sauce for 2-3 minutes until thickened. Add diced seafood and stir through parsley, salt and pepper. Remove from heat and cool

Spoon the cooled filling mixture into rolled out puff passty in large baking trays. Gently press edge of pastry rounds onto rim of pie dish until rim is covered, Bake for 45 minutes or until golden and puffed on top. Serve with a large number of bottles of NZ wine and good friends

From Jesse Mulligan, 1–4pm

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