SMOKED FISH POTATO-TOPPED PIE

  • 500 g smoked fish on the bone (to yield 350g fish)
  • 25 g butter
  • 1 onion, finely chopped
  • 2 Tbsp flour
  • 1 cup milk
  • ½ x 700 g bag frozen greens
  • 400 g block flaky puff pastry, thawed
  • 800 g potatoes, peeled and chopped
  • ½ cup milk
SMOKED FISH POTATO-TOPPED PIE
  1. Preheat the oven to 190°C fan bake or 210°C conventional oven. Flake the smoked fish from the bones and set aside. Grease 6 extra large muffin tins (200ml capacity).
  2. Melt the butter in a saucepan. Add the chopped onion and cook gently until soft but not brown. Add the flour and stir, cooking for 1 minute. Gradually add the first measure of milk while stirring. Increase the heat and stir continuously until the sauce thickens and boils. Add frozen greens and continue cooking for a further 2 minutes. Remove from heat. Fold in the smoked fish. Season to taste and set aside to cool.
  3. Roll the flaky pastry out. Using a 16cm plate as a guide, cut circles out of the pastry. Carefully push the pastry into the muffin tins. Refrigerate while preparing the mash.
  4. Cook potatoes in lightly salted water untill tender. Drain and mash with milk and a knob of butter, if wished. Season to taste.
  5. To assemble: Divide the fish filling between the 6 pie cases. Pile with mashed potato. Fluff the tops with a fork. Bake for 35-40 minutes, until the pastry is cooked and potato top golden. Allow pies to sit for 10 minutes before removing them from the tins.
  6. Serve with extra Wattie’s Super Greens and tomato sauce.

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SMOKED FISH SOUP

1 whole smoked fish, approximately 450g, cut into quarters
2 cups whole milk
1 large onion, finely sliced
½ leek, white part only, finely sliced
1 small fennel bulb, optional, finely sliced
50 g butter
1 large kumara, peeled and grated
2 cups fish stock, hot
1 lemon, juiced, as much as needed to taste
1 small handful of chopped chives, for serving

  1. Add quarted smoked fish to the milk and bring to a simmer. Remove from heat, strain the milk, cool and reserve. Flake and reserve the fish, discarding skin and bones.
  2. Gently fry onion, leek and fennel, if using, in butter for 10 minutes until soft. Stir in grated kumara, hot fish stock and the milk and simmer gently until tender.
  3. Lightly mash the soup (or blitz and return half of it), add the smoked fish, season with pepper and lemon juice and serve with chopped chives.