Kumara Topped Fish Pie

bowl Serves 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
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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.

By The Food Magazine

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