Mahi-Mahi Fish Pie

Mahi-Mahi Fish Pie with Orange Pomegranate Preserve

Prep time: 20m. Cooking time: 25m. Total time: 45m

50g frozen (or tinned) sweetcorn (drain if tinned)
50g frozen peas
40spring onions, finely sliced
400ml milk
50g butter
fresh chives, finely chopped
50g grated Cheddar cheese
Salt & freshly ground black pepper
4 Mahi-Mahi fillets
1kg Maris Piper potatoes, peeled and quartered
25g plain flour
1 tbsp of Akaka Falls Farm’s Orange Pomegranate Preserve
1 slice of puff pastry (store bought)
Preheat oven to 180°c/Gas 4.

Put the potatoes in a pot and cover with cold water. Bring to the bubble, cook until tender. drain and mash with a sprinkle of milk and 25g of the butter. Season with salt and pepper.

Brush the orange pomegranate preserves over the fish filet and marinate for around 30 minutes. Cook the Mahi-Mahi filet for around 3 minutes each side until a thin line of white color still shows in the middle.

Ina skillet, tenderly cook the spring onions in 25g butter add flour, mixing for 2 minutes. Add in the milk prior to bringing to boil, whisking for 4 minutes until thickened. remove from heat and mix in the cheddar until melted. Drop in the cooked and shredded Mahi-
Mahi filets and add chives, peas and sweetcorn. Season with salt and pepper and delicately mix with the sauce.

split the filling between 4 individual ramekins. Spoon on the pounded potato and top with a sprinkling of ground cheddar. cover with a slice of puff pastry Cook in the broiler for 20-25 minutes until golden.

Nutrition Facts
Servings: 4
Amount per serving

Calories 503% Daily Value*
Total Fat 17.19 22%
Sodium 1360mg 59%

Total Carbohydrate 55.99 20%

Protein 29.3g

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin,Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

Share this:

Leave a Comment

Your email address will not be published. Required fields are marked *

Shopping Cart