Lampuki Pie
Serves N/A
Prep Time 30 mins
Cooking 60 mins
Level medium
Ingredients
- 1kg Lampuki (Dolphin fish)
- 150g Onions
- 3-4 Cloves of garlic
- Cooked 200g Spinach
- Boiled 150 Cauliflower
- 60g Three Hills Kunserva (tomato paste)
- 50g Black Olives
- 40g Mayor Capers
- Anchovies
- 2 Eggs
- salt and pepper
- Fresh Mint
- Fresh Basil
- Olive Oil
- Lemon Zest
- 500g Short Crust Pastry
- Sesame Seeds
Chop the lampuki fillets into small squares. Chop the onions, garlic cloves, mint, and basil leaves into small pieces. Fry the onions and garlic in olive oil. Add the mint and basil and keep frying until onions turn golden. Lower the heat and add the fish without cooking completely. In the meantime, mix the mashed cauliflowers and cooked spinach well and chop the black olives and anchovies into small pieces. Add the spinach and cauliflower mix, olives, capers, and anchovies to the fish. Cook for a few minutes and then add the tomato puree, some salt and pepper and the lemon zest. Remove from the heat and add one lightly beaten egg. Mix well. Roll out the pastry and line over a greaseproof paper in a pie dish. Fill in with the lampuki mixture and use the other pastry to cover the pie. Brush with the lightly beaten egg and sprinkle with some sesame seeds. Make a few slits in the top of the pie and bake for around 50-60 minutes in a hot oven.
Recipe by Anton Dougall
