Fish Butchery fish pie



  • 1 bunch English spinach/green veg/Cavalo Nero
  • 25g blonde roux (method below)
  • 270ml fish stock
  • 300g diced fish; ling or blue eye
  • Fennel seeds
  • Nutmeg
  • Black pepper
  • Pie pastry
  • Egg


  • 30g flour plain
  • 30g butter


  1. Sauté off greens and cool.
  2. For the roux, melt butter add flour then cook out using a spatula until blonde in colour.
  3. Slowly add stock to roux to make a thick sauce. Add diced fish and poach in thick sauce, add spices and seasoning to taste. Add greens and allow to cool.
  4. For the pie, line a pie tin with pastry then add filling and cover with pastry. Apply egg wash and bake at 190°C for 30 minutes.

Recipe courtesy of The Fish Butchery’s Paul Farag. The Narooma Oyster Festival’s cooking demonstrations are on Saturday 4 May 10.15am-3pm. Tickets available via

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