FRIDAY 20 MAY / SERVES 2 / Smoked Blue Eye Trevalla & Parsnip Pie | Salad of Cabbage, Currants, Hazelnuts and Buttermilk Dressing | Ginger Cake, Rhubarb & Double Cream.
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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.
THIS DISH CONTAINS DAIRY, GLUTEN, SEAFOOD, MAY CONTAIN TRACES NUTS & SESAME