Salmon Fish Pie


10 Portions

Salmon Fillet 1
Panga Fillet 1
Potatoes – Peeled ¼ 600g
Margarine 70g
Salt To taste
Pepper To taste
Onion – Diced 100g
Garlic – diced 1 clove
Mixed herbs pinch
Plain Flour 30g
Milk 500g
Olive oil For frying

50 Portions

Salmon Fillet 5
Panga Fillet 5
Potatoes – Peeled ¼ 3kg
Margarine 350g
Salt To taste
Pepper To taste
Onion – Diced 500g
Garlic – diced 5 cloves
Mixed herbs 1tbsp
Plain Flour 150g
Milk 2.5 ltr
Olive oil For frying

100 Portions

Salmon Fillet 10
Panga Fillet 10
Potatoes – Peeled ¼ 6kg
Margarine 700g
Salt To taste
Pepper To taste
Onion – Diced 1kg
Garlic – diced 10 cloves
Mixed herbs 2 tbsp
Plain Flour 300g
Milk 5 ltr
Olive oil For frying


  1. Season with salt and pepper the fish fillets and place in the bottom of a large deep baking dish or tin and cover with cold milk
  2. Cook, covered, in the oven at 180˚C for 15 – 20 minutes or until the fish is  just cooked through
  3. RETAINING the milk, drain the fish
  4. Cook the potatoes in boiling water until tender and mash, blending with 200g of margarine and seasoning with salt and pepper
  5. In a sauce pan, heat some oil for frying and the add the diced onion, fry for 5 minutes until translucent
  6. Add the garlic and mixed herbs and cook for 1 minute stirring well
  7. Add the remaining 150g margarine and melt
  8. Add the plain flour and mix well
  9. Add the retained milk a little at a time until a smooth thickened sauce is achieved, adjust the seasoning
  10. Flake the fish into the bottom of a ceramic baking dish
  11. Pour over the sauce until the fish is covered
  12. Top with the mashed potato
  13. Bake in the oven at 180˚C until 75˚C in the middle and well browned on the top

Key Points


Wheat, Milk, Fish