Fish pie topped with mashed potato is an old-school favourite that makes a great wintry Sunday lunch.
- 75 gm butter, diced
- 2 leeks (white part only), sliced
- 1 dried bay leaf
- 40 gm plain flour
- 200 ml dry white wine
- 200 ml fish stocks
- ½ cup coarsely chopped flat-leaf parsley
- 2 tsp thyme
- 2 tsp tarragon
- 6 eggs, room temperature
- 1 hot-smoked trout, skin and bones removed, flaked
- 900 gm skinless hapuku fillet, or similar white-fleshed fish, cut into 4 cm cubes
- 2 tbsp finely grated parmesan
- Olive oil, for drizziling
- 1.8 kg Desiree potatoes (about 5 large), peeled and cut into 5 cm pieces
- 100 ml pouring cream
- 200 gm butter, diced
- 1Melt butter in a large saucepan over low heat, add leeks and bay leaf and fry until leeks are very soft and start to caramelise (20-25 minutes). Add flour and stir until sandy coloured (5-7 minutes). Gradually add wine, stirring to combine between additions, then add stock in the same way, increase heat to high and bring to the boil, stirring for 1 minute to combine and thicken. Season to taste, stir in herbs, then pour into a 2-litre baking dish and set aside.
- 2For potato crust, boil potatoes in a large saucepan of salted water until tender (10-12 minutes), then drain well, return to pan and add cream. Return to heat, bring to the boil, then remove from heat and mash with a potato masher until smooth. Gradually add butter, stirring to combine well, season to taste and keep warm over low heat.
- 3Add eggs to a saucepan of boiling water and cook for 7 minutes, then drain, refresh in cold running water, peel, quarter and set aside.
- 4Preheat oven to 200C and transfer mashed potato to a heatproof piping bag fitted with a 2cm-3cm plain nozzle. Scatter fish and eggs over sauce, scatter with parmesan, then pipe mashed potato over the top to cover. Drizzle lightly with olive oil, then bake, turning dish occasionally, until filling is bubbling and the crust is golden (50-55 minutes). Serve hot.
Drink Suggestion: The best chardonnay you can afford. Drink suggestion by Max Allen