Smoked Fish and Fennel Pie

Smoked seafood and fennel are a match made in heaven. Serve with fresh crusty bread.

FILLING 1 teaspoon 2 tablespoons fennel butter seeds 1 small brown onion, chopped

2 fennel trimmed, bulbs cleaned, sliced

finely grated zest 2 lemons sea salt and ground pepper ¾ cup cream 1 bay leaf 1 cup peas 300 grams firm fresh fish

300 grams smoked fish, flaked into chunks, checked for bones

200 grams smoked salmon

¼ cup finely chopped flat-leaf parsley

3 boiled eggs, peeled, cut into wedges (optional) BÉCHAMEL SAUCE 2 tablespoons butter

5 tablespoons plain flour 1 tablespoon white wine 1 cup whole milk pinch of freshly grated nutmeg 1 teaspoon Dijon mustard ½ cup grated parmesan MASH 1¼ cups whole milk ¼ cup cream

2 medium Agria or other floury potatoes, peeled, cut into large chunks

1 yellow kūmara, peeled, cut into chunks

20 grams butter TOPPING ½ cup grated parmesan 20 grams butter

1 tablespoon finely chopped parsley

A 26cm ovenproof dish.

FILLING: Heat the butter in a large casserole dish and add the fennel seeds, onion, fennel and half of the lemon zest. Season well with salt and pepper and cook over a medium-low heat until starting to soften – about 8 minutes. Add the cream and bay leaf and cook for 20 minutes. Add the peas and fresh fish and gently cook for 5 minutes until the fish is just cooked through. Add the smoked fish and smoken salmon, parsley and the remaining lemon zest and very gently fold to combine. (Add the boiled eggs now too if using). Set aside

BÉCHAMEL: Melt the butter in a saucepan over a gentle heat. Stir in the flour with a wooden spoon. Add the wine, then the milk in three lots, whisking continuously, until well incorporated. Add the nutmeg and mustard and season with salt and pepper. Continue stirring while cooking over the heat until the sauce is thickened and smooth. Add the parmesan and stir to combine.

Leave to cool slightly then gently fold into the fish mixture, being careful not to break up the chunks of fish.

MASH: Heat the milk and cream together in a jug in the microwave. Boil the potatoes and kūmara in a pot of salted water until soft. Drain well and tip back into the pot. Mash with the butter and the warmed milk and cream, beating with a wooden spoon until smooth and creamy. Season well with salt and pepper.

Preheat the oven to 180°C.

TOPPING: Transfer the fish pie mix to the ovenproof dish. Spoon the mash on top (I used an ice-cream scoop to dollop out evensized blobs) then smooth with a small knife, making the odd wavy indent to catch the grated cheese that’s about to go on. Sprinkle over the parmesan and dot with the butter. Bake for 35-40 minutes until golden and bubbling. Leave to cool for just a few minutes, sprinkle with parsley then dig in.