Smoked Fish Hotpot
Smoked Fish Hotpot
Recipe by Chelsea Winter
Preparation Time: 40 Minutes
Cooking Time: 30 Minutes
Wine Match: Huntaway Reserve Chardonnay
1 cup Anchor milk
1 cup Anchor cream
1 bay leaf
75g Mainland butter
1/2 onion, finely diced
2 cloves garlic, finely chopped
1 carrot, peeled, 1cm dice
1 stick celery, finely diced
2 tbsp flour
1/2 cup white wine
1/2 cup scallops, pan seared, halved
500g smoked trevally (or other smoked white fish), bones and scales removed
2 hard-boiled eggs, quartered
1 tbsp capers, rinsed
1/4 cup Italian parsley leaves, chopped
1 tsp lemon zest
4 Agria potatoes, peeled, roughly chopped
50g Mainland butter
Salt and freshly ground black pepper
2 tbsp Perfect Italiano parmesan, finely grated
2 handfuls salad leaves
2 tbsp favourite salad dressing
1. Preheat oven to 180C. To make the filling, place the Anchor
milk, Anchor cream, cloves and bay leaves in a saucepan and place
over medium heat. Bring to a simmer and simmer for 10 minutes, then
2. In a separate saucepan, melt the Mainland butter over medium heat. Add the garlic and onions and cook gently until soft. Add the carrot and celery and cook for a further 10 minutes. Add the flour and stir thoroughly. Allow the flour to cook out for 4 minutes, stirring regularly.
3. Slowly pour the warm milk mixture into the vegetable mixture, stirring continuously, trying to avoid creating lumps. Add the wine and allow to gently simmer for 10 minutes, careful not to burn.
4. Meanwhile, place the potatoes in a saucepan of salted water and bring to the boil. Cook until tender. Drain, mash and mix in the Mainland butter. Pass through a fine sieve and season to taste with salt and pepper.
5. Gently mix in the scallops, smoked fish, hard-boiled eggs, capers, lemon zest and parsley. Season to taste with salt and pepper. Place the filling into one large pie dish to share, or divide into individual portions.
6. Top the filling with a generous amount of potato then sprinkle over the Perfect Italiano parmesan. Place in the oven to bake for 20-30 minutes or until the top is golden and crisp.
7. To serve, place the pie dish on a serving dish and top with a little more chopped parsley. Combine salad leaves and dressing and serve on the side.