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FISH BUTCHERY

FRIDAY 20 MAY / SERVES 2 / Smoked Blue Eye Trevalla & Parsnip Pie | Salad of Cabbage, Currants, Hazelnuts and Buttermilk Dressing | Ginger Cake, Rhubarb & Double Cream.

Regular price $75.00
Regular price Sale price $75.00
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PICK UP FROM FISH BUTCHERY BETWEEN 2PM-7PM ON 20 MAY

 

IN THE KIT

Smoked Blue Eye Trevalla & Root Vegetable Pie: Smoked Blue Eye Trevalla Fillet, Jerusalem Artichoke, Parsnip & Turnips, Herbed Horseradish Veloute  

Salad of Cabbage, Currants, Hazelnuts and Buttermilk Dressing

Ginger Cake, Rhubarb & Double Cream


  

THE RUN DOWN

To cook the pie, preheat your oven to 180 degrees and then bake the pie for approx 25-30 mins until the pastry is golden brown.
Remove from the oven and rest for approx 5mins before serving.
For the salad, simply decant to serving plates and serve.
The ginger cake is simply eaten with a generous spoon of the rhubarb and double cream. There is no need to warm this cake up.
Enjoy! 




THIS DISH CONTAINS DAIRY, GLUTEN, SEAFOOD,  MAY CONTAIN TRACES NUTS & SESAME