Got smoked fish from The Seafood Collective, but wondering how should you use it?
Try making a Smoked Kahawai Fish Pie for the whanau. This delectable dish combines the smoky essence of Kahawai with a creamy filling, topped with a golden crust. Whether you’re hosting a dinner party or simply looking to treat yourself to a special meal, this recipe is sure to impress. So, let’s dive in and discover how to create this irresistible seafood delight!
For the filling:
- 500 grams smoked Kahawai fish fillets
- 2 tablespoons butter
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup fish or vegetable stock
- 1/2 cup frozen peas
- 1/2 cup sweet corn kernels
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
For the crust:
- 4 large potatoes, peeled and cubed
- 2 tablespoons butter
- 1/4 cup milk
- Salt and pepper to taste
Instructions:
- Preparing the Smoked Kahawai Fish:
- Preheat your oven to 180°C (350°F).
- Place the smoked Kahawai fillets on a baking tray lined with foil and bake for about 15 minutes until heated through.
- Remove from the oven and allow the fish to cool. Once cooled, flake the fish into bite-sized pieces, discarding any skin or bones. Set aside.
- Creating the Filling:
- In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.
- Sprinkle the flour over the onion and garlic mixture, stirring continuously to create a roux. Cook for a minute or two to remove the raw flour taste.
- Gradually pour in the milk and fish or vegetable stock while stirring continuously, ensuring there are no lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
- Add the frozen peas, sweet corn kernels, and flaked smoked Kahawai fish to the sauce. Stir gently to combine all the ingredients.
- Cook for another 2-3 minutes, allowing the flavours to meld together. Remove from heat and stir in the chopped parsley. Season with salt and pepper to taste.
- Preparing the Crust:
- Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook until tender when pierced with a fork.
- Drain the potatoes and return them to the pot. Add the butter and milk. Mash until smooth and creamy. Season with salt and pepper to taste.
- Assembling the Smoked Kahawai Fish Pie:
- Transfer the fish filling into a greased ovenproof dish, spreading it evenly.
- Spoon the mashed potato crust over the fish filling, smoothing it with the back of a spoon (you can also use a piping bag).
- Use a fork to create ridges or patterns on the surface of the mashed potato. This will give your pie an attractive appearance and create more texture when it bakes.
- Baking and Serving:
- Place the dish in the preheated oven and bake for 25-30 minutes or until the top is golden brown and the filling is bubbling.
- Remove from the oven and allow the pie to cool for a few minutes before serving.
- Garnish with a sprinkle of fresh parsley (optional)
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