Ingredients
- 4 large potatoes, peeled and cubed
- 2 Tbsp butter
- 1 Tbsp oil
- 2 Tbsp flour
- 1 cup milk
- 1 Tbsp cream cheese (optional)
- ½ tsp paprika
- 1 brown onion
- 200g smoked fish, flaked
- 100g smoked mussels
- 0.5 red capsicum, sliced
- 1 spring onion, sliced
- 0.25 cup chopped parsley
- Grated cheese, sliced tomatoes, and cracked pepper
Recipe also works with: Butterfish, John dory, Kahawai
Method
- Boil potatoes until soft
- Mash with salt, pepper, milk and a little butter to taste, then set aside
- Melt the butter in medium saucepan
- Add the of oil to prevent butter from burning
- Fry the onions until soft
- Add flour and stir for one minute
- Slowly add milk while stirring constantly to prevent lumps
- Cook until sauce has thickened, adding more milk if needed
- Add the cream cheese (if using) for an extra flavour boost.
- Add fish, mussels, parsley, red capsicum, and spring onion
- Pour the fish mixture into a heatproof dish, top with mashed potatoes,
- garnish top with grated cheese on top and decorate with sliced tomatoes, season with cracked pepper.
- Bake in the oven for 15 to 20 minutes. Grill for the last few minutes to turn the topping golden.
Species used in this recipe
Blue warehou Mãori Name: Wārehou
Blue warehou are members of the Centrolophidae family (raftfishes, medusafishes).