Smoked fish and kumara
Photo by Babiche Martens
|25 g||Butter, (plus 2 tsp extra)|
|400 g||Smoked fish|
|1||Onion, (finely diced)|
|2 tsp||Capers, (finely chopped)|
|1 tsp||Lemon, (finely grated zest)|
|1 tsp||Wholegrain mustard|
|1||Salt & freshly ground pepper|
|2 cups||Orange kumara, (cooked and mashed)|
|1||Parmesan cheese, (freshly grated)|
|1 Tbsp||Extra virgin olive oil|
- 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.
- 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.
- 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.
- 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.