Smoked fish and kumara

Babiche Martens

Ingredients

25 g	Butter, (plus 2 tsp extra)
400 g	Smoked fish (Main)
1	Onion, (finely diced)
2 tsp	Capers, (finely chopped)
1 tsp	Lemon, (finely grated zest)
1 Tbsp	Flour
¾ cup	Milk
1 tsp	Wholegrain mustard
1	Salt & freshly ground pepper
6	Shallots
2 cups	Orange kumara, (cooked and mashed)
1	Parmesan cheese, (freshly grated)
1 Tbsp	Extra virgin olive oil

Directions

1. Remove the skin and bones from the fish then flake. Preheat the oven to 200C. In a saucepan, melt the first measure of butter then add the onion, capers and lemon. Stir and let cook for 5 minutes.
2. Add the flour and let cook for 1 minute while stirring. Whisk in the milk and let thicken. Stir in the mustard and season then remove from the heat and fold through the fish.
3. Peel the shallots, separate then put in a small ovenproof dish. Pour over the olive oil, toss to make sure they are coated with oil then season and cook for 30 minutes, tossing occasionally until they are soft and caramelised.
4. Fill 4 ramekins with the fish mixture. Spoon the kumara over each, then top with a small knob of butter, freshly grated parmesan and a grind of pepper. Bake for 20 minutes or until golden and bubbling. Serve shallots on the side.