Ingredients:
500 g smoked fish fillet
1 medium diced onions
3 large dill sprigs
1/4 cup chopped parsley
1 tablespoon olive oil
1 1/2 cups grated tasty cheese
1/4 cup breadcrumbs
1 teaspoon paprika
4 large diced kumara ( Steamed)
2 cloves finely diced garlic
salt and pepper
100 g butter
1/2 cup flour
400 ml cream
250 ml milk ( 1 cup)
Directions:
Melt butter over a low heat.
Add flour and salt n pepper and cook until it resembles bread crumbs.
Remove from heat and add cream and milk gradually stirring between each addition with a whisk.
Put back onto heat and stir until thick.
Saute’ onion in a little olive oil, add curry powder and cook until onion is clear and curry is aromatic.
Chop dill finely and add onion, curry, dill and parsley to white sauce.
Flake up fish and add to sauce, fold in gently and put into pie dish.
Lightly mash together Kumara, garlic and salt n pepper.
Lay evenly over fish and sauce, sprinkle grated cheese on top then bread crumbs and top with a sprinkle of paprika.
Bake at 170 degrees Celsius for 20 minutes.
Servings: 8-10
Time preparation: 20 min.
Time total: 40 min.