Smoked Fish Pie

Serves 4

Photo: Fleur Sullivan / The Food Show NZ

Ingredients

• 4 large potatoes
• 100g butter
• splash of cream
• 1kg smoked fish fillets
• 12 smoked mussels, shells removed
• 200g spinach leaves
• 400ml fish stock
• 50ml lemon juice
• 50ml white wine
• 50g plain flour
• 1 tbsp seeded mustard
• 40g chopped fresh parsley or other fresh herbs

Method

Preheat the oven to 180–190°C.

Peel, boil and mash potatoes with 50 grams of butter, some salt and pepper and the cream. Break up fish and roughly chop mussels, and set aside. Wash and chop spinach leaves.

Bring fish stock to the boil together with lemon juice and wine. In a separate pan, melt remaining butter, then slowly add flour, stirring well and being careful not to burn it. Then gradually add your stock gradually – add the hot liquid a ladleful at a time, mixing well each time, until you have a smooth, glossy velouté sauce. Add the mustard and herbs.

Mix the sauce with the fish and mussels, place in large ramekins and top with spinach and then mashed potato. Bake until hot (20–22 minutes), and serve hot with salad.

This recipe can be found in The Great New Zealand Cookbook.