Staff Dinner: Golden Fish Pie with Salmon, Barramundi & Leeks
Tonight’s staff meal was a cozy one—a fish pie. Been wanting to make this for some time and really glad I got to this time around. Instead of the usual mashed potato topping, I went for puff pastry on both the bottom and top, turning it into more of a golden, flaky pie that felt equal parts rustic and indulgent.
Inside, I made a creamy filling of leeks, gently cooked down in butter until soft and sweet, then added in flour to make a roux. Cream and milk goes in next then season to taste with salt and black pepper. For the fishes, I folded in chunks of salmon and Barramundi. The salmon brought richness, the Barramundi added a light, buttery contrast, and together they held up beautifully in the sauce.
The pastry crisped up perfectly in the oven at 180°C for 25 minutes with the base holding its shape and the top puffing into those buttery, golden layers that flake apart with every bite.
Served warm from the oven, it was rich but balanced, comforting without being too heavy. Definitely a meal that brought a quiet satisfaction before the start of a long shift.
