A twist on a kedgeree
As winter draws slowly to a close and the official start of spring is just a month away, typically the weather obliges with a tease of warmer temperatures before retreating to full-on wild, cold.
I’m anticipating the same pattern this year so thought it timely to share a recipe that is full of feelgood comfort – a twist on two of my favourites, oldfashioned fish kedgeree and smoked fish pie.
The dish is aromatic with curry, garam masala, and turmeric, which also gives the filling a rich golden hue, and is topped with inviting mashed potato and a crunchy parmesan wholemeal crumb.
The smoked fish works well with the other textures and flavours, and each layer adds to the whole. It would make for a perfect rugby-watching dish or cosy Sunday-night dinner. The dish serves four when accompanied with a good helping of blanched green beans, or two to three people on its own.
Kedgeree smoked fish pie
Serves 2-4 Preparation: 35 minutes Cooking: 79-84 minutes
Topping:
❚ 500g floury potatoes (I used Agria)
❚ 25g butter ❚ 1⁄3-1⁄2 cup whole milk
❚ Sea salt and freshly ground black pepper
Filling:
❚ 45g butter ❚ 1⁄2 teaspoon yellow mustard seeds
❚ 1 small onion, finely chopped
❚ 1 small leek, trimmed, halved and chopped
❚ 1 large stick of celery, chopped
❚ Sea salt and freshly ground black pepper ❚ Finely grated zest of a lemon
❚ 1 bay leaf
❚ 1 clove of garlic, crushed
❚ 1 tablespoon curry powder
❚ 1 teaspoon turmeric
❚ 1 teaspoon garam masala
❚ 3 tablespoons plain flour ❚ 1⁄2 cup white wine
❚ 1 cup milk ❚ 1⁄4 cup cream ❚ 1⁄2 cup frozen peas
❚ 200g firm white fish, roughly chopped
❚ 200g smoked fish, skin removed, roughly chopped
❚ 2 medium soft boiled eggs, peeled and quartered
❚ 2 pieces grainy bread, crusts removed ❚ 1⁄4 cup grated parmesan
To make the topping, peel and quarter the potatoes and put them in a pot of water. Bring to the boil, reduce the heat to a gentle boil, and cook for 20 minutes or until able to be pierced easily with the tip of a knife.
Drain off the water and allow the potatoes to dry out in the hot pot for a minute. Add the milk, allowing the residual heat of the pot to warm it slightly before mashing the potatoes. Add the butter, season well with salt and pepper, and continue mashing until soft and creamy. Set aside to cool.
To make the filling, preheat the oven to 180 degrees Celsius. Melt the butter in a large, deep, heavy-based pot. Add the mustard seeds and cook for one minute. Add the onion, leek, celery, salt, pepper, zest, and bay leaf. Cook, stirring, over a medium, gentle heat for 10 minutes or until the vegetables are softened but not coloured.
Add the garlic and cook for two minutes. Add the spices and flour and cook, stirring for one minute. Add the wine and cook, stirring until it forms a paste with the vegetables.
Add the milk and cream, and cook over a medium heat a further five to six minutes until the sauce is thickened and smooth.
Add the peas and white fish, cover and cook five minutes until the fish is cooked through.
Remove from the heat and stir through the smoked fish and boiled eggs. Spoon the mixture into a baking dish and set aside while you prepare the crumb.
Tear the bread into pieces and put in a small food processor with the parmesan, and whiz to combine. Spoon the mashed potatoes over the filling and spread to cover, making small indents for the crumb to sit in. Sprinkle over the wholemeal parmesan crumb and bake for 35-40 minutes until golden and heated through.