I love a great smoked fish pie especially in winter!
Ingredients
- 8 small Agria potatoes
- 1 cup of cream
- 4 tbsp finely grated parmesan
- 1 egg
- pinch of white pepper
- 100 gm butter
- 100 gm plain flour
- 500 ml milk
- 2 tbsp wholegrain mustard
- 1tsp salt
- 1 cup sliced leek ( use the white only )
- 1 cup of celery with the leaves
- 1 cup of peas
- flesh of 1 small smoked kahawai or snapper
- 1/4 cup finely grated parmesan
Preheat oven to 180 degrees
Peel potatoes and slice into thin discs
Whisk together the cream first measure of parmesan egg and pepper in a bowl
Add potato to cream mix coat well and leave to soak.
Peel potatoes and slice into thin discs
Whisk together the cream first measure of parmesan egg and pepper in a bowl
Add potato to cream mix coat well and leave to soak.
Melt butter in a large saucepan add flour and whisk together.
Gradually add the milk while whisking until thick.
Add mustard salt leek celery and peas.
Cook over a low heat for 10 mins.
Flake in smoked fish.
Transfer filling to a 30cm greased pie dish
Fan out creamy potato slices over the top
Sprinkle over second measure of parmesan
and bake in the oven for 40 mins!