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  • Tue - Fri: 9am to 2pm
    Sat: 8am to 1pm
    Wholesale area is open 6 days a week

Ocean Made Chef – July 2018

Fish Pie

James Cornwall, Victoria Hotel, Footscray

Serves 3-4 people

“Winter time is a time for comfort food and I think a fish pie is the ultimate type of comfort food” says chef James Cornwall of the recipe he developed during his time as head chef of renowned seafood restaurant, J Sheekey in London’s Leicester Square.

Method

Pre-heat oven to 190C.

Gently cook the onion in 40 grams of the butter until soft, then stir in the flour and mix well.

Gradually whisk or stir in the white wine and fish stock, bring to the boil, season lightly with salt and pepper and simmer gently for 15 minutes. Give it an occasional stir until the sauce has reduced and thickened slightly.

Add the mustard and cream, simmer for another 5 minutes.
Add the fish and parsley, simmer for 5 minutes and season with salt and pepper again if necessary.

Transfer the mixture to 4 individual ovenproof dishes – or one large one – and leave to cool a little.

Meanwhile, boil the potatoes until tender, then drain well and mash with the remaining butter and some seasoning.

Use a piping bag or a fork to cover the fish mixture with the mashed potato; you will find it easier if the potato is still warm. Scatter with the breadcrumbs and parmesan.

Bake in the oven for 15–20 minutes, until lightly browned on top.

About Chef

James Cornwall grew up in the small farming town in Ashburton, New Zealand.

After completing his training he moved to London and landed a job at legendary seafood restaurant J Sheekey. He moved through the ranks and was eventually promoted to Head Chef.

He went on to open the Seafood Room in Hong Kong as Executive Chef and moved to Melbourne in February 2017 where he started Home Pop, a series of supper clubs, bespoke private events and pop up restaurants in different locations.

He took on the role of head chef of Victoria Hotel Footscray in October 2017 and has brought his skill with seafood and utilising local seasonal ingredients to Melbourne’s inner-west.

Why this recipe?

“Winter time is a time for comfort food and I think a fish pie is the ultimate type of comfort food” says chef James Cornwall of the recipe he developed during his time as head chef of renowned seafood restaurant, J Sheekey in London’s Leicester Square.

James has adapted the recipe to use Australian seafood and the types of fish he’s enjoyed since he moved to Melbourne 18 months ago. “I’ve built up a strong relationship with Ocean Made since I arrived in Melbourne. They’re easy to work with and I like their passion for quality, sustainability and their willingness to go the extra mile to help us get what we’re looking for.”

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