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Vana's Hoki Fish Pie
2-3 fillets of Hoki
1 onion, chopped
1 cup milk
4 Tbsp butter
2 Tbsp flour
1/2 cup parsley, chopped
3 medium potatoes, peeled and cut into small cubes
50g butter
1/4 cup milk (maybe less)
salt and freshly ground pepper
grated cheese, if desired 

In a medium pot, place the potatoes. Cover with cold water. Add salt and bring to the boil. Boil until potatoes are soft and mushy. Remove from heat. Drain potatoes into a sieve. In the same pot (now empty) add 50g of butter and 1/4 cup of milk (or less) and mash the potatoes into this through the sieve. Season if necessary.

Wash the Hoki fillets. In a microwavable dish, place the hoki and microwave on medium heat for approximately  minutes. Check and if not ready, cook further until the fish is 3/4 cooked. Drain and save the fluid.

In a saucepan, melt 2 Tbsps butter and fry the onion until soft. Remove from pan. In the same pan, melt another 2 Tbsps of butter and add the flour to make a paste. Add 1 cup of milk and stir to form a thick roux. Add the strained fish stock, however, adding only enough to give the roux flavour and to ensure it still remains thick and creamy. Stir in the parsley.

In a baking dish of appropriate size, layer the fish. Pour the sauce over the fish. Top the pie with the mashed potato, sprinkle with grated cheese and bake in a moderate oven until golden brown.