Arum Nixon's Barramundi & Prawn Pie


Arum Nixon's Barramundi & Prawn Pie

Barramundi and Prawn Pie

Serves 4

This recipe may sound more complicated than your regular fish pie, but it’s well worth the extra effort! By poaching the fish and prawns separately and then just grilling the pie rather than baking it, you avoid over-cooking the fish but still keep all the flavour. This method for mashed potato makes the creamiest, butteriest mash you’ll ever taste, so give it a try even if you don’t make the whole pie...


For the pie filling:

1 leek, trimmed and thinly sliced
90g butter
400ml fish stock
200ml whole milk
2 bay leaves
4-5 whole white peppercorns
Zest of half a lemon in large strips
500g wild-caught barramundi fillets
200g peeled green prawns
40g plain white flour
½ bunch flat-leaved parsley
Small handful tarragon leaves

For the mashed potato topping

600g potatoes, peeled and cubed
150g butter
150ml whole milk
1tbs wholegrain mustard
Salt to taste


1.For the pie filling, heat a large frying pan over a low-medium heat and add 50g of the butter. Add the leeks and sweat for 5 minutes or until soft, stirring regularly to avoid sticking and browning. Remove from the heat and set aside.

2.Pour the milk and stock into a medium saucepan and add the bay leaves, lemon and peppercorns. Cut the stalks from the parsley and add to the pan, reserving the leaves. Bring to a simmer over a medium heat.

3.Add the barramundi fillets to the hot liquid and poach gently for 7-8 minutes or until cooked through. Remove from the liquid, discard the skin, and cut into large cubes. Keep warm until needed.

4.Add the prawns to the hot liquid, and poach for 2 minutes or until cooked through. Remove from the liquid and keep warm until needed.

5.Strain the cooking liquid, discarding the solids. Meanwhile, heat the remaining 40g of butter in a saucepan, and add the flour. Cook over a medium heat, stirring, for 2 minutes. Gradually add the hot poaching liquid, a little at a time, and whisk well to combine. Simmer for 5 minutes until thick and smooth, then remove from the heat. Finely chop the reserved parsley leaves and tarragon, stir through the sauce and keep warm until needed.

6.To make the mashed potato topping, prepare a steamer and steam the potatoes for 15 minutes or until really tender. Remove from the steamer, and allow them to cool enough to be handled.

7.While the potatoes cool slightly, gently melt the butter and milk together in a large saucepan. Once the potatoes are cool enough, push them through a sieve into the milk and butter mix with a wooden spoon. Add the mustard, and mix to combine well, but avoid working the mixture too much. Add salt to taste, then keep warm until needed.

8.To assemble the pie, gently mix the leeks, sauce, fish and prawns together, and pour into a pie dish. Spoon the mashed potato topping over, and level out to an even layer. Place under a hot grill for 5 minutes or until golden brown all over. Serve immediately.

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