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FISH BUTCHERY

FRIDAY 24 JUNE / SERVES 2 / Wild Barramundi, Portobello Mushroom & Fried Rosemary Pie | Cabbage, Hazelnut & Currant Salad | Pear & Parsnip Crumble

$75.00
$75.00
Sale Sold out
Tax included.

PICK UP FROM FISH BUTCHERY BETWEEN 2PM-7PM ON 24 JUNE

 

THE INGREDIENTS

Pie of-  Wild Barramundi Fillet,Roast Mushroom & Fried Rosemary Veloute,Sour Cream Pastry
Salad of - Cabbage, Hazelnut & Pickled Currants, Buttermilk Dressing
Dessert of - Pear & Parsnip Crumble with Double Cream 

 

THE RUN DOWN

To cook the pie, preheat your oven to 190 degrees and then bake the pie for approx 25-30 mins until the pastry is crisp, flaky & has a dark golden colour.
Allow this pie to rest for approx 5mins as it will be incredibly hot.
To serve the salad, simply toss with the dressing.
Serve the salad on the table alongside the pie.
For the crumble, bake in a 180C preheated oven for 20-25 mins until bubbly and golden. Allow to cool for 5 mins before serving with a big dollop of double cream.
Enjoy!


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