Hands-on time: 20 minutes | Cooking time: 15 minutes, Serves: 6
This is a comforting winter pie without the pastry — all natural whole foods to nourish the body
• 4 large potatoes or 750g, peeled (Agria)
• 3 Tbsp butter
• 4 spring onions, finely sliced
• 2 Tbsp parsley, chopped
• juice of 1 lemon
• 2 Tbsp sour cream
• 6 medium textured fish fillets or 750g
• 2½ cups milk
• 1 clove garlic, squashed
• 2 Tbsp butter
• 1 onion, sliced
• 3 Tbsp flour
• ½ cup cheese, grated
• ½ tsp smoked paprika (optional)
1. Pre–heat oven to 200 °C. Dice the potatoes, cook in salted simmering water until tender. Drain and put back into the saucepan, put aside.
2. Place whole fish fillets, milk and garlic into a deep fry pan, bring to a simmer and cook for two minutes. Remove from the heat and stand for three minutes. Using a slotted spoon, remove the fish and place directly into a greased baking dish, breaking it into large pieces to cover the base of the dish. Strain and keep the cooking liquid.
3. Melt butter into frying pan, cook the onion over a low heat, until golden. Sprinkle the flour in, stir and cook for two minutes. Continue stirring and slowly add the warm cooking liquid, bring to the boil then reduce the heat to low and cook until the sauce thickens. Add the cheese and smoked paprika, season with salt and pepper, stir well. Pour the sauce over the cooked fish in the baking dish.
4. Lastly, add the butter to the cooked potatoes and mash. Stir in the spring onion, parsley, lemon juice, sour cream and season with salt and pepper. Place large spoons of mash on top of the fish, then place into hot oven and cook for 10-15 minutes until the potato is golden.
Recipe: Tracey Sunderland / thegalley.co.nz
Photographer: Aaron McLean