Delicate, flaky puffed pastry with a creamy Humpty Doo Barramundi filling. This Barramundi recipe will become a family favourite in no time. Recipe makes 2 medium or 4 small pies.
4
serves
20 mins
45 mins total
MEDIUM
Ingredients
WHITE SAUCE
2
tbsp butter 2
tbsp plain flour
300ml
milk
PIE
2
leeks, finely chopped
2
tbsp olive oil
1
cup peas
2
garlic cloves, crushed
1
cup parmesan
1
tbsp parsley, chopped
2
Humpty Doo Barramundi Fillet portions, skin removed, cut into 2cm pieces
4
puff pastry sheets, thawed
1
egg, beaten
Instructions
White Sauce
- For the white sauce; melt butter in a saucepan. Add flour and stir to combine. Add milk in stages, whisking, until well combined. Season and set aside.
Pie
- Preheat oven to 180°C.
- Grease four individual pie dishes and line with puff pastry, cutting to size. Prick the bottoms with a fork. Bake for 15 mins. Remove from oven and allow to cool.
- Meanwhile place leek and oil in a frying pan over medium heat. Season and cook for 5 mins. Add peas and garlic and cook for a further 5 mins. Add cooked leek mixture, parmesan, parsley, and raw barramundi to the white sauce.
- Fry the barramundi skin in a pan on medium heat until crispy. Allow to cool, then chop into shards.
- Divide filling between the pie bases. Brush pastry edges with egg wash and top with another pastry sheet cut to size. Brush egg wash over top of pies and pierce a few holes to allow steam to escape. Top with crispy skin and bake for 25-30 mins until golden.
So, what's in the feed?
The food is designed to mimic our Barra's natural diet needs as much as possible while easing pressure on wild fish stocks by incorporating a range of proteins from vegetables and grains, as well as proteins from places that manufacture food for human consumption, including chicken, beef and fish. Instead of being discarded, these proteins are heat treated and dried, allowing what would normally be wasted to be converted into sustainable barramundi food and form part of a circular economy.
Barramundi can digest a wide range of proteins to optimise their health and growth. In the wild, they will eat other fish, birds, frogs, prawns, crabs, tadpoles, insects etc - if it's in the water, and it fits in their mouths, they'll eat it!
By incorporating proteins that would otherwise be discarded, we can grow a premium Australian product sustainably, while reducing pressure on our oceans and reducing food waste.
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