Noth­ing bet­ter than fresh FISH AND PIE

Havelock North Village Press - - Bite -

It was 14 years ago Chris­tian Kasper made what he de­scribes as the best de­ci­sion of his life . . . he moved to Dunedin. “It has the hus­tle and bus­tle of any ma­jor city in the world but also the ro­man­tic vibe of a small town in South­ern France.”

Kasper loves Dunedin al­most as much as he loves food. “I’ve al­ways been a foodie,” he says, point­ing to a photo of a rather chubby kid as proof.

De­li­cious Dunedin is the brain­child of Kasper and two other mates.

“It all started with an idea to cre­ate a cook­book about the city,” he says. “It’s restau­rants, cafes, and peo­ple.”

The book is a hard one to put down. If you are plan­ning on skip­ping through it over a cuppa, do un­der­stand you will be en­grossed for hours . . . and hours.

The Plato restau­rant fea­tures in De­li­cious Dunedin. Nigel Broad says of the restau­rant: “We’ve been here for so long and I guess we’ve re­ally be­come part of the Dunedin food scene. We’re right by the har­bour and our spe­cial­ity is fresh fish. Ev­ery­thing is lo­cally sourced and now we make our own beer too.”

Fol­low­ing is a Plato recipe:


There’s noth­ing bet­ter than fresh fish and a pie — we’ve com­bined the two in our plated fish pie, one of the most pop­u­lar items on our menu.

— Nigel Broad

Prep: 40 min­utes | Cook: 30 min­utes | Serves 4 gen­er­ously | Skill level: Medium



■ 500g Agria (or sim­i­lar) pota­toes, peeled

■ 75g but­ter

■ 70ml cream

■ 1 tsp whole­grain mus­tard (op­tional)

■ Salt and pep­per

Veloute´ sauce:

■ 6 Tbsp but­ter

■ 150g ba­con, chopped

■ leek (whites and/or greens), finely sliced

■ 2 tsp whole­grain mus­tard

■ 6 Tbsp flour

■ 4 cups vegetable or fish stock, hot

■ salt and pep­per

To as­sem­ble:

■ 700-800g white fish fil­lets (any white fish, in­clud­ing cheaper cuts such as hoki, ele­phant fish, and ling)

■ 250g frozen peas

■ 200g smoked fish, bro­ken into pieces

■ 200g smoked cheese or ched­dar,

■ grated (op­tional)

■ salt and pep­per

■ But­ter or oil for greas­ing

To serve:

■ lemon wedges

■ green salad

■ fresh bread


Mash: Boil the pota­toes in salted wa­ter un­til ten­der. Drain, place back in pot with the but­ter, cream and mus­tard, and mash un­til smooth. Sea­son with salt and pep­per to taste. Set aside un­til needed. Veloute´ sauce: Melt the but­ter in a saucepan on a low heat. Add ba­con, leek and mus­tard and cook for about 10 min­utes un­til leeks and ba­con are soft but not coloured or crisp. Add flour and cook, stir­ring con­tin­u­ously for around 3 min­utes so no lumps re­main and flour has cooked.

Add a splash of stock and stir well to com­bine, scrap­ing solids from the pan. Grad­u­ally stir in re­main­ing stock in parts, then sim­mer gen­tly for 15 min­utes, stir­ring oc­ca­sion­ally, un­til sauce is smooth and thick enough to coat the back of a spoon. Sea­son with salt and pep­per to taste.

To as­sem­ble: Pre­heat oven to 180C and grease one large or four in­di­vid­ual oven­proof dishes or skil­lets. Place whole fish fil­lets in the pre­pared dish (di­vide evenly if us­ing in­di­vid­ual dishes) and bake for 2-3 min­utes. Re­move from oven and top fish with peas and smoked fish. Cover with veloute´ sauce then a layer of cheese. Spoon the mash on top. Bake for around 20 min­utes un­til sauce is bub­bling and start­ing to caramelise at the edge of pan.

Serve hot with lemon wedges and salad, and bread to mop up the sauce.

by Chris­tian Kasper and Kelly Lind­say, Cur­ry­wurst Me­dia, $50. Nigel Broad from Plato.

De­li­cious Dunedin,

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