{"id":2927,"date":"2020-09-04T14:46:51","date_gmt":"2020-09-04T02:46:51","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/fish-pie-with-crunchy-kumara-topping\/"},"modified":"2023-08-07T14:35:53","modified_gmt":"2023-08-07T02:35:53","slug":"fish-pie-with-crunchy-kumara-topping","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/09\/04\/fish-pie-with-crunchy-kumara-topping\/","title":{"rendered":"Fish Pie with Crunchy Kumara Topping"},"content":{"rendered":"
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Fish Pie with Crunchy Kumara Topping<\/h2>\n
Creamy and crunchy textures blend together deliciously in this family favourite. <\/span><\/div>\n <\/div>\n \n
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Servings <\/span>4<\/span><\/div>\n
Total Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
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Ingredients<\/h3>

Kumara<\/h4>
  • 800<\/span> g<\/span> kumara<\/span> peeled & diced<\/span><\/li>
  • \u2153<\/span> cup<\/span> milk<\/span><\/li><\/ul><\/div>

    Filling<\/h4>
    • \u00bd<\/span> cauliflower<\/span> cut into small florets<\/span><\/li>
    • 1<\/span> leek<\/span> cut in half lengthways & thinly sliced<\/span><\/li>
    • 1<\/span> bunch<\/span> parsley<\/span> roughly chopped<\/span><\/li>
    • 550<\/span> g<\/span> market fish<\/span> sliced 3cm<\/span><\/li>
    • 1<\/span> Tbsp<\/span> butter<\/span><\/li>
    • 1<\/span> tsp<\/span> salt<\/span><\/li>
    • 3<\/span> tsp<\/span> cornflour<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> lemon pepper<\/span><\/li>
    • 1\u00bd<\/span> cups<\/span> chicken stock<\/span><\/li>
    • 250<\/span> g<\/span> frozen peas<\/span><\/li>
    • 125<\/span> g<\/span> sour cream<\/span><\/li><\/ul><\/div>

      Topping<\/h4>
      • 1<\/span> Tbsp<\/span> butter<\/span> melted<\/span><\/li>
      • 100<\/span> g<\/span> panko breadcrumbs<\/span><\/li>
      • 50<\/span> g<\/span> grated Parmesan cheese<\/span><\/li>
      • \u00bd<\/span> tsp<\/span> salt<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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        Instructions<\/h3>
        • Before you start, preheat oven to 220\u00b0C (or 200\u00b0C fan bake). Bring a large pot of salted water to a rolling boil. Set aside a large baking dish.<\/span><\/div><\/li>
        • Prep kumara. Add to pot of boiling water and cook on high heat for 15-20 minutes, until very tender. Drain well and return to pot to with milk. Mash until smooth and season with salt and pepper.<\/span><\/div><\/li>
        • Prep cauliflower, leek and parsley. Pat fish dry and remove any scales or bones. Slice 3cm and season with salt and pepper. Lay fish in a single layer in baking dish.<\/span><\/div><\/li>
        • Heat first measure of butter in medium pot with lid on medium-high heat. Cook leek with salt for 2-3 minutes, until starting to soften. Add cornflour and lemon pepper and cook for a further 30 seconds or until fragrant. Add cauliflower and stock, mix well and bring to boil. Cook with the lid on for about 5 minutes, until cauliflower is tender. Remove from heat, stir through peas, sour cream and parsley and season to taste with salt and pepper. Pour over fish.<\/span><\/div><\/li>
        • Melt second measure of butter. In a medium bowl, combine breadcrumbs, Parmesan, salt and butter. Incorporate with your fingers to mix through butter. Top filling with kumara and scatter over topping.<\/span><\/div><\/li>
        • Cook pie for 10-12 minutes, until top is crispy and fish is just cooked. Allow to cool, before cutting into portions.<\/span><\/div><\/li>
        • Serve pie.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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