Kumara and smoked fish gratin
( SERVES 4 )
Photo by Tam West
Smoked fish pie was the inspiration for this. Dry roasting the kumara is an easy way to make a gratin top and makes sure the kumara has plenty of flavour. Bought frozen mixed vegetables were a feature of my childhood and what better than corn, peas, carrots and beans in the creamy smoked fish layer.
|4 large||Purple kumara, 1kg, well scrubbed|
|3 Tbsp||Extra virgin olive oil|
|1 large||Onion, finely chopped|
|2||Garlic cloves, finely chopped|
|1||Lemon, use the zest only|
|1||Bay leaf, fresh|
|75 ml||Dry white wine|
|½ cup||Chopped parsley|
|2 cups||Frozen mixed vegetables, bought, thawed|
|300 g||Smoked fish, weigh after it has been skinned and boned, broken into large flakes|
- Heat the oven to 200C.
- Put the kumara on to a dry ovenproof tray and place in the oven for 1 hour or until completely tender. Test by inserting a skewer into the middle of the biggest kumara.
- Remove from the oven, cool, halve, scrape out the flesh and put into a bowl. Mash coarsely. Reserve.
- Heat the oil over moderate heat and add the onion, garlic, zest and bay leaf. Fry gently, without browning, for about 10 minutes until the onion is soft.
- Add the wine, mix well and let it bubble until completely evaporated. Stir in the flour. Slowly add the milk, and stirring continuously (so there are no lumps), bring to the boil. Simmer 3-4 minutes or until thick.
- Discard the bay leaf. Gently stir in the vegetables and fish. Taste and season.
- Pour into a shallow ovenproof dish, making sure everything is evenly distributed. Spread the kumara flesh on top. Sprinkle the breadcrumbs evenly on top. Cut the butter into small pieces and sprinkle evenly on top of the breadcrumbs.
- Place in the oven for about 20-30 minutes or until the gratin is well browned and bubbling.
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