Rockhopper Pie

About Rockhopper Pie

Rockhopper Pie is a delicious and hearty dish inspired by the adventurous spirit of the Rockhopper penguins, known for their distinctive crests and sprightly hops across rugged terrains. This pie combines the robust flavors of wild-caught wild salmon and the earthy notes of root vegetables, creating a comforting meal that's perfect for cold, blustery days, reminiscent of the penguins' natural habitats. The dish has evolved through the years to incorporate modern twists, such as the inclusion of fresh herbs and spices, adding layers to its already complex flavor profile.

Ingredients

• Wild salmon - 500g
• Root vegetables (carrots, potatoes, parsnips) - 700g
• Puff pastry - 500g
• Cream - 200ml
• Fresh herbs (parsley, thyme) - 2 tablespoons, chopped
• Spices (nutmeg, black pepper) - 1 teaspoon
• Vegetable broth - 250ml
• Egg - 1, beaten
• Olive oil - 2 tablespoons
• Lemon - 1, juiced

Preparation

Preparing the Ingredients

Begin by preparing the wild salmon. Remove any bones and skin from the fillet, then cut it into bite-sized pieces. Next, peel and cube the root vegetables. Set both aside.

In a large bowl, mix the cubed vegetables with the olive oil, a pinch of black pepper, and half the thyme. Spread the vegetables on a baking sheet and roast in the oven at 400°F (200°C) for 25 minutes or until tender. While roasting, prepare your puff pastry by rolling it out to fit your chosen baking dish.

Cooking the Filling

Heat a tablespoon of olive oil in a skillet over medium heat. Add the wild salmon pieces and cook for about 3 minutes, just until they start to turn opaque. Remove them from the skillet and set aside.

In the same skillet, pour in the vegetable broth and let it simmer. Add the cream and the remaining herbs. Cook this mixture for about 10 minutes until it thickens slightly. Add the roasted root vegetables and mix well. Gently fold in the cooked wild salmon and the juice of one lemon.

Assembling the Pie

Spoon the salmon and vegetable mixture into your baking dish and cover with the rolled-out puff pastry. Use your fingers to press the edges and seal them. Brush the top with the beaten egg for a golden finish.

Final Steps

Bake the pie in a preheated oven at 375°F (190°C) for 30-35 minutes or until the pastry is puffed and golden brown. Allow it to cool for a few minutes before serving.

Enjoying Your Rockhopper Pie

Rockhopper Pie is best enjoyed warm and can be paired with a crisp green salad dressed with lemon vinaigrette to complement the rich flavors. It's also delightful with a glass of chilled white wine, which enhances the delicate taste of the wild salmon. For those crisp winter nights, pair this dish with a cozy wool blanket and enjoy a taste of adventure in every bite.