Kumara Topped Fish Pie

Name: Kumara Topped Fish Pie
Yield: 6
Ingredients: 1 kg Orange Kumara, peeled; ½ tsp salt; 100 g butter + 75g butter, extra; 500 ml milk; 500 g tarakihi or snapper; 1 medium white onion, peeled and diced finely; 75 g flour; 100 ml cream; 100 g prawns; 1 tbsp finely chopped parsley + parsley to garnish; 6 eggs, boiled for 8 minutes and peeled

Serves 6

Kumara Fish Seafood Hoki Onion Prawn

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Ingredients

1 kg Orange Kumara, peeled
½ tsp salt
100 g butter + 75g butter, extra
500 ml milk
500 g tarakihi or snapper
1 medium white onion, peeled and diced finely
75 g flour
100 ml cream
100 g prawns
1 tbsp finely chopped parsley + parsley to garnish
6 eggs, boiled for 8 minutes and peeled

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How to De-vein Prawns

Method

Slice the Orange Kumara into 1cm-wide circles. Cook the kumara in plenty of salted simmering water for about 20 minutes, or until tender when pierced with a knife. Drain well.
Leave the kumara to cool, then purée in a food processor with the salt and butter. Set aside.
Heat the milk to a gentle simmer. Add the fish and simmer for about 5 minutes, or until it is cooked through. Scoop the fish out with a slotted spoon and set aside. Set aside the milk also.
In a fresh pot, melt the butter, add the onions and sweat them for 5 minutes. Add the flour and stir for a further 2 minutes.
Gradually add the milk to the flour mix, stirring continuously.
Stir in the cream and prawns, bring to the boil and remove from the heat. Flake the fish into the sauce and add the parsley.
Slice the boiled eggs in half, add them to the pie and stir gently to combine.
Spoon the pie mixture into a 26cm-diameter pie dish.
Using a spatula, smooth the puréed kumara evenly over the top. Bake for 20 minutes. Serve piping hot.