Kumara Topped Fish Pie


  • 1 kg Orange Kumara, peeled
  • ½ tsp salt
  • 100 g butter + 75g butter, extra
  • 500 ml milk
  • 500 g tarakihi or snapper
  • 1 medium white onion, peeled and diced finely
  • 75 g flour
  • + 4 more ingredients
    • 100 ml cream
    • 100 g prawns
    • 1 tbsp finely chopped parsley + parsley to garnish
    • 6 eggs, boiled for 8 minutes and peeled

Method Slice the Orange Kumara into 1cm-wide circles. Cook the kumara in plenty of salted simmering water for about 20 minutes, or until tender when pierced with a knife. Drain well. Leave the kumara to cool, then purée in a food processor with the salt and butter. Set aside. Heat the mi...

View full recipe at SpringPad


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