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