Fish Pie! – Flathead Catch and Cook (Fishing Australia)

in today’s catch and cook we’re making a
flathead fish pie stay tuned because the
result is quite a surprise yep alright I
slowed right down
it doesn’t feel huge it doesn’t feel
like a smallest fish ever Oh
not terrible sighs it’ll be legal for
sure
all right yeah that’ll definitely be
illegal fish oh that’s too bad I reckon
that’s probably around huh no no 33 34
that’s actually quite a good size eating
fish perfect let’s say size is this guy
what I say I said he was about 33 and he
is oh how about that I was a pretty good
guess he’s spot on 33 I’d say straighten
him out
yeah he’s spot on 33 Oh caught a few
flathead huh caught a few flat actually
that flathead at 33 centimeters that’s
for me that’s the starting point where
it’s a fish that’s worth keeping below
that it’s just so little meat on them I
really only take fish below that size
even though the legal size for flathead
I think is like a 26 or something when
is it
let’s see flathead except dusky no
flathead dusky is 30
and 27 it’s pretty small 27 centimeter
fish I mean there’s just nothing on them
once you get to 33 there’s enough meat
that it’s worth keeping them and
throughout the rest of Australia of most
most the country the legal size for all
flathead species is just 33 I don’t know
why we’ve got 27 here it just seems like
such a waste weather let him go and hope
that they get up to that 33 and then
they’re worth taken yep haha
I wasn’t even paying attention are you
but what if you’ll see that at the
camera oh it was not paying attention
he’s gonna be borderline reckon he’s
gonna be probably be one of those that’s
its legal size but hardly worth keeping
let’s have a look
yeah he’s tiny he’s tiny but I bet he’s
gonna be close it’s just the way that
the legal size here is so small
I mean he’s 29 almost 30 centimeters but
he’s just microscopic really
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we’ll hang on to him for now and hope
that we get a little bit bigger one and
put him back but I would like to get a
cook in today so I probably do need to
fish that he might might just have to
make up the numbers that we don’t get
anything bigger but just show you how
small the legal sizes in Victoria I mean
it’s just tiny I mean that fish was well
and truly over legal he’s a small fish
all right see if we can get his bigger
brother well only two small fish for
today it’s a bit cold this time of year
and the fish tend to be shut down and
this is the same result I got last time
I came out so we’re gonna head in we’ll
do the cooking part we’ll have a nice
lunch and I’ll see you back at the house
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[Applause]
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so this is a recipe I’ve absolutely
never ever done before so this is a
first time and a complete experiment so
I’m kind of excited to see how it goes
it looked reasonably simple and it had
some really nice ingredients in it so
we’re gonna give it a try and we’ll find
out how good it is now I’ve started I’ve
warmed up the oven to 210 I’ve had that
warming up for about a half an hour and
I have just got the pan on the stovetop
and I’ve got that going and the first
thing we’re gonna do is we’re going to
add a little bit of butter now I have
taken this recipe and cut it in half
because I only had a little bit of fish
and it calls for about 700 grams of fish
I’ve had about half that so I’m just
gonna make a couple little plates for
myself and my partner to try and we’re
just going to see how it turns out
before we make a bigger dish so we’ve
got that pan warming up and we’re gonna
add the butter to the pan just get that
to melt in the bottom of the pan we’re
gonna add the leek all we want to do is
just soften that leek
now we want to add the flour to the pan
and just cook that over a medium heat
all right that is softening up nicely
that looks pretty good now we’re going
to add the fish stock and the lemon
juice certainly smells delicious now
we’re going to add the cream
and we’re going to salt and pepper to
taste I’m happy with that and I’m just
gonna add the fish now that’s just three
centimeter cubed pieces of fish just get
that all combined now the recipe says
that it will seem pretty dry at this
point but the fish is going to release a
lot of moisture into the mix and I can
see that’s actually happening already
now I’m going to add the Parmesan cheese
and the parsley and just stir that up to
get it combined and remove from heat now
we’re going to take our little ramekin
dish set it on the puff pastry and cut a
circle around the outside
leaving probably a good one-and-a-half
to two centimeters around the outside
now we’re going to do the inner circle
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I’m just gonna give that a quick mix
just get all that to combine again Jesus
smells good and tell you what and I’m
gonna scoop it out of here and add it to
the dish not sure if I’m gonna have
enough to actually do both of these so I
might have to bail out and just do the
one that’s all right I’ll do the bigger
one
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the recipe actually called for using 2:1
covers but I didn’t have to one cover so
I went with a bigger in a smaller one
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all right into the oven for 25 minutes
we go and through the magic of YouTube
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and there it is now we had a couple
little issues the top was browning
quicker than it was supposed to some of
the liquid started spilling out the
sides and it was smoking in the oven I
ended up turning the heat right back for
the pass there for the last sort of 10
minutes so I’m not exactly sure how it’s
gonna be but let’s give it a go top
looks good
definitely cheesy that is nice that is
really nice something completely
different
it’s a lot heavier and harder than then
a normal fish dish it’s sort of almost
like a winter fish dish I would say it’s
yeah there’s I don’t know there’s a lot
of comfort the cheese in there the leeks
it’s a real I would say it’s a real
winter fish dish this is not something
you’d want in the middle of summer but
it’s actually beautiful mm-hmm I am
surprised at how good this is for a
first go I’m very surprised