Pig fish pie recipe by Sweet Envy
Create pig and fish pie with this recipe, a Hobart-inspired dish blending braised pork neck and tender fish encased in a golden, flaky pastry crust.
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Cooking tools:
- Mandoline
- Potato masher
- Fine-mesh sieve
- Roasting pan
- Aluminum foil
- Dish
- Non-reactive container
- Refrigerator
- Oven
- Stove
- Saucepan
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Spoon
Ingredients
- 500 gm skinless firm-fleshed white fish, cut into 4cm cubes
- 60 gm sea salt
- 500 gm piece pork neck, halved widthways
- 750 ml milk (3 cups)
- 1 onion, coarsely chopped
- 1 celery stalk, coarsely chopped
- 1 fresh bay leaf
- 5 whole black peppercorns
- 60 gm butter, coarsely chopped
- 60 gm plain flour
- Potato purée
- 1 kg mashing potatoes, such as sebago, scrubbed, plus 2 extra for slicing
- 250 ml pouring cream (1 cup)
- 100 gm butter, coarsely chopped, plus 10gm extra, melted, for brushing
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