Ready in 35 mins – Serves 4
“Smoked fish adds depth of flavour to this family favourite fish pie, while tangy lemon juice balances the richness of the sauce. You can use any meaty white fish here – I’ve used ling, but gemfish or hoki are other sustainable and affordable options.” – Annabel Langbein
400g skinless, boneless fillets meaty white fish, such as ling, gemfish or hoki
200g skinless, boneless smoked kahawai
1½ cups milk
3 tbsp cornflour
¼ tsp salt, or more to taste
¼ tsp fine white pepper, or more to taste
3-4 tbsp lemon juice, or more to taste
¼ cup chopped parsley leaves
3 hard-boiled eggs, peeled and cut into quarters
¾ cup panko crumbs
½ cup grated parmesan
a crisp green salad, to serve
Cut fresh fish into bite-sized chunks and flake smoked fish. Set aside.
Preheat oven to 200ºC fanbake.
Stir a little of the milk into the cornflour to dissolve. Place remaining milk and cream in a medium pot and bring to a simmer. Add the cornflour mixture and stir over heat until the sauce is lightly thickened. Season to taste with salt and pepper.
Mix in fresh and smoked fish and 2 tbsp of the parsley. Add enough lemon juice to achieve a tangy sauce, then check and adjust seasonings. Bring to a simmer.
Arrange boiled egg quarters in the base of a 2-litre-capacity shallow baking dish and top with the fish mixture.
Combine panko crumbs, parmesan and the remaining 2 tbsp parsley and sprinkle evenly over the pie. (It can be prepared to this point and chilled for up to 24 hours until needed. Bring to room temperature before cooking.) Bake pie until golden and bubbling (15-20 minutes). Serve hot with a crisp green salad.
For a more substantial meal, top the pie with mashed potato instead of the panko and parmesan mixture.