Ingredients:

• 2x 40-50cm flathead filleted, bones removed 
• 1x chorizo diced
• 1/2 brown onion fine diced
• Olive oil
• Salt and pepper
• 4x large washed potatoes 
• 600ml fish stock (from flathead frames) 
Note: can use chicken or vegetable stock
• 60g butter
• 60g flour
• 1 cup mixed frozen diced vegetables 
• Butter, milk and cheese for mash potato topping 

Method: 

Preheat oven to 220‘c and using a fork, prick the potato surface all around so they don’t pop . Rub olive oil, salt and pepper all over potatoes and place on over rack for 1hr, not on a tray. You want the heat to go all around the potato. 

While they’re baking, fillet flathead, remove pin bones and cut into small chunks. Combine with diced chorizo and onion and Put on a baking tray with grease proof paper . A small amount of olive oil, salt and pepper to taste.

The next step is making the veloute’, if you know how to make a fish stock, great! Use the flathead frames and get 100% of your catch on the plate!! If not you can use store bought chicken or vegetable stock. Heat the stock to a simmer in a pot and set aside in a jug or bowl. Melt the 60g of butter in the pot and add the 60g of flour till combined. Gradually add the hot stock back into the pot continuously stirring to prevent any lumps. Season with some salt and pepper and add the frozen vegetables. 

Once your pie base is made, set it aside and put your flathead, chorizo and onion in the oven with your potatoes. Roast for 15minutes and remove. Now we’re ready to make our potato pies!

Once the potatoes are slightly soft to squeeze, be gentle, you don’t want to break the skin. Remove from the oven and let cool for a few minutes, no one likes third degree burns before dinner! 

Cut of the top part of the potato and using a spoon, scoop out the insides into a separate bowl and put potato shells on a baking tray.

Mash the potato insides with a little butter, milk and salt and pepper. 

Pie buildup! 

Spoon a little of the veloute’ into each base and then split the flathead mix evenly into all 4 potatoes. Fill the rest of the potato up with the veloute’ mix and top with mashed potatoes and a little cheese. 

Bake in the oven again until the tops turn golden and enjoy 💙

Fish and recipe courtesy of Seasalt Fishmongers, Toormina, NSW.
Recipe & photography by @cookie.fishmonger