APRIL 16 FRIDAY / 2 SERVES / Hot Smoked Wild Mulloway, Charcoal Grilled Leeks & Lemon Thyme Pie
+ Sour Cream Pastry
+ Hot Smoked Macleay Wild Mulloway
+ Charcoal Grilled Leeks and Lemon Thyme Veloute
+ Salad of Butter Lettuce
+ Buttermilk & Pickle dressing
This week, we present a phenomenal Hot Smoked Wild Mulloway Pie! The flavours within this pie will be like a warm cuddle on a Winter's night
We have added a base of onions, charcoal grilled leeks and a big pinch of fresh lemon thyme into the Veloute sauce.
Bake pie in a preheated oven at 190 degrees for 25mins or until the pastry is golden brown and crisp.
The filling within can be checked with a skewer to ensure the pie is hot enough. Always rest the pie for approx 10mins at least post cooking to allow residual heat to finish warming the filling through.
Sitting alongside the pie is a salad of Butter Lettuce and a dressing made up of Buttermilk, a little mayonnaise, shallots, pickles & capers
THIS DISH CONTAINS DAIRY AND GLUTEN.
PICK UP FROM FISH BUTCHERY BETWEEN 3PM-7PM ON APRIL 16 OR ON SATURDAY DURING OUR OPENING HOURS