Fleur's Place is a New Zealand institution. Assembled from reclaimed materials from all over the country, and sitting on the site of an early whaling station, the restaurant and cafe is a truly unique spot to enjoy the freshest seafood and local produce Moeraki Bay and the wider Central Otago area have to offer. At the helm is Fleur Sullivan, renowned amongst foodies the globe over for her one of a kind restaurant. Here's her recipe for a hearty fish pie.
4 large potatoes
100 g butter
splash of cream
1 kg smoked fish fillets
12 smoked mussels, shells removed
200 g spinach leaves
400 ml fish stock
50 ml lemon juice
50 ml white wine
50 g plain flour
1 tbsp seeded mustard
40 g chopped fresh parsley or other fresh herbs
Pre-heat the oven to 180–190°C.
Peel, boil and mash potatoes with 50 grams of butter, some salt and pepper and the cream. Break up fish and roughly chop mussels, and set aside. Wash and chop spinach leaves.
Bring fish stock to the boil together with lemon juice and wine. In a separate pan, melt remaining butter, then slowly add flour, stirring well and being careful not to burn it. Then gradually add your stock gradually – add the hot liquid a ladleful at a time, mixing well each time, until you have a smooth, glossy velouté sauce. Add the mustard and herbs.
Mix the sauce with the fish and mussels, place in large ramekins and top with spinach and then mashed potato. Bake until hot (20–22 minutes), and serve hot with salad.
This recipe is taken from The Great New Zealand Cookbook, available now in all good bookstores, RRP$49.95