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!

SAUCE

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!