Monday, December 13, 2010

RECIPE - Fish Pie

At last someone is selling fish at the Farmers Market and I bought some smoked filleted kawhai on the weekend. Kawhai is a NZ sea trout and the flesh holds firm when its smoked and is a bit "gamey" I guess if a fish can be gamey. Its a bit cooler today & at last raining after the driest 2 months on record here in Taranaki, so a hearty fish pie was perfect for tonight's dinner.

I amended my normal recipe to make this a little healthier than normal but using soy milk instead of normal milk, rice flour & kumara (sweet potato) instead of starchy spuds.

This was so delicious I ate WAY too much of this tonight and currently sitting on the couch about to pop!


50g butter
2T rice flour
2c soy milk
1c chicken stock
1c smoked fish
1 c prawns or scallops (frozen fine)
1T chopped parsley
1 med diced onion
1 bay leaf
salt & pepper

Melt butter on LOW heat, add onion & cook until soft then remove from heat. Stir in rice flour until thoroughly mixed. Stir in 1 cup of soy and return to LOW heat. When mixed add chick stock, mix, then add 2nd cup of soy and mix thoroughly. Add parsley, bay leaf & seasoning.The sauce shouldn't get gluey but should still be "stiff" (see pic for consistency). Add in prawns and fish and turn off heat once prawns are pink. Remove bay leaf.TOPPING
4 largish kumara
Parmesan shavings
salt n pepper

Boil kumara and mash.

Oil a small but deep dish and pour in sauce. Top with kumara mash and run fork through so you get rows of ridges. Sprinkle on cheese & season and place in centre of 160 degree fan oven. Bake for 20-30 mins and grill top for last 5 mins. Let pie sit for 10 mins before serving. I like this served with a big spoonful of peas. Ugh I am so full but this was so YUM!

1 comment:

  1. Hi Stef :) I love fish pie. Never get to eat it though as Sam does not love fish pie.
    I think I will just have to make one for me and the boys though, cause my mouth is watering at the thought of some.