Ingredients
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salt and pepper
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500 g smoked fish fillet
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1 medium diced onion
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3 large dill sprigs
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1/4 cup chopped parsley
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1 tablespoon olive oil
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1 1/2 cups grated tasty cheese
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1/4 cup breadcrumbs
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1 teaspoon paprika
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4 large diced kumara (Steamed)
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2 cloves finely diced garlic
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100 g butter
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1/2 cup flour
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400 ml cream
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250 ml milk (1 cup)
Instructions
- Melt butter over a low heat.
- Add flour and salt n pepper and cook until it resembles bread crumbs.
- Remove from heat and add cream and milk gradually stirring between each addition with a whisk.
- Put back onto heat and stir until thick.
- Saute' onion in a little olive oil, add curry powder and cook until onion is clear and curry is aromatic.
- Chop dill finely and add onion, curry, dill and parsley to white sauce.
- Flake up fish and add to sauce, fold in gently and put into pie dish.
- Lightly mash together Kumara, garlic and salt n pepper.
- Lay evenly over fish and sauce, sprinkle grated cheese on top then bread crumbs and top with a sprinkle of paprika.
- Bake at 170 degrees Celsius for 20 minutes.