If the fennel bulbs are large, only use half, reserving the remainder to use in a saute or slow-cooked dish.
KŪMARA-TOPPED FENNEL AND FISH PIE RECIPE
Serves 4
Topping
2 medium-sized kūmara, peeled
20g butter
Freshly ground pepper
1 Tbsp oil
½ cup breadcrumbs
2 Tbsp chopped parsley
Filling
2 Tbsp butter
1 Tbsp oil
2 spring onions, chopped
1 small bulb fennel, thinly sliced
1 small carrot, chopped small
¼ cup flour
1 ½ cups milk
¼ cup chopped dill
300g fresh hoki
100g smoked hoki
Salt and pepper, to taste
- For the topping, boil the kūmara in salted water for 15 minutes until very soft. Remove, drain and mash with the butter, adding a little pepper to taste.
- Heat the oil in a frying pan. Add the breadcrumbs, cooking until crispy. Remove from the heat and stir through the parsley.
- For the filling melt the butter and oil in a pot. Add the onion, fennel and carrot, cooking slowly, covered, until softened (around 10 minutes). Stir through the flour, cooking for 2 minutes. Add the milk, slowly bringing to a simmer until the sauce has thickened. Stir through the fish and dill. Pour the mixture into an ovenproof dish. Top with the kūmara and sprinkle over the breadcrumbs.
- Preheat an oven to 180C. Cook for 40 minutes until golden and bubbling.
