- Turned this into:
Ingredients:
500g boneless/skinless jewfish fillet
2 small washed potatoes diced (2cm x 2cm)
1/2 red capsicum finely sliced
2 shallots finely sliced
2 cloves garlic finely sliced
2 rashers trimmed bacon (no fat) finely sliced
2 Puff pastry sheets
8 fresh baby asparagus spears
4 walnuts (in pieces)
1 teaspoon red curry paste
1 teaspoon crushed garlic
1 small tin (300ml) coconut cream
1 tablespoon corn flour
100ml milk
salt and pepper
50g shaved parmessan cheese
Olive oil
Boil the diced potatoes and sliced garlic for 5 minutes strain and put aside
While boiling the spuds fry up the bacon, shallots and capsicum in some olive oil. When done add these to the spuds.
Put the jewfish in the frypan and cook 3/4 the way through. Remove from heat and put it in with the spuds as well. Break the fish into large chunks.
In the same frypan brown the crushed garlic and red curry paste. When brown add the coconut cream and milk. Whisk as you do this.
Once the liquid is a consistent colour add the corn flour and whisk for 2 -3 minutes. (Until the sauce begins to thicken. Add salt and pepper to taste.
Line your pie dish with on sheet of pastry. Plonk your cooked spuds, fish etc into the pie dish, lay your asparagus spears and walnut pieces over the top and cover in the sauce from the fry pan. Crack black pepper over the top of the lot and add your shaved parmessan. Put the 2nd sheet of pastry over the top as a lid and chuck the finished pie in the oven (180 degrees) for 20/25 minutes or until golden brown.
Slice and serve hot with chips or salad.
