While on holiday in Central Otago we were introduced to Scotty, owner of ‘The Fridge’, Cromwell and Alexandra. Scotty, in true southern style, introduced us to the abundant produce and classic recipes that are an intricate part of the ‘Southern Heart’ of our extraordinary country. When you’re passing through, make the time to visit Scotty and his team.
Ingredients
- 1 onion, peeled and diced
- 1 leek, trimmed, washed, sliced horizontally and sliced thinly
- 2 Tbsp olive oil
- 50g unsalted butter
- 2 cups Agria potatoes, peeled and cut into small cubes
- 2 cups Swede, peeled and cut into small cubes
- 125g unsalted butter
- 2/3 cup flour
- 2 cups white wine (we used riesling)
- 2 cups unsalted chicken stock
- 200g gruyere cheese, grated
- seasoning
- 500g smoked Hoki (we used Southern Seafood Product from The Fridge, Cromwell)
- 6 free range eggs
- 4 pieces of Vogel's bread cut into 1cm cubes
- 1 Tbsp lemon thyme leaves
Method
- Add olive oil and butter to a medium pan and saute the onion and leek over a medium heat until translucent, do not brown.
- Bring a saucepan of salted water to the boil and cook the potatoes and swede until al dente (approx 15 minutes). Drain and set aside.
- In the same saucepan add butter and heat until melted.
- Sprinkle in flour and stir constantly until the mixture becomes silky.
- Slowly add the wine and stock continuing to stir.
- Stir until the bechamel sauce thickens. If it does become lumpy then pass through a sieve to eliminate the lumps.
- Add the grated cheese and stir. Set aside.
- In a large bowl, break the fish into the chunks, add the onion mixture, vegetables and bechamel sauce. Gently combine.
- Spoon mixture into a oven proof dish with high sides.
- Layer the bread on top of the pie and sprinkle with the remaining 100g of cheese.
- Bake at 175°C℃for 40 minutes or until mixture is bubbling and bread is golden.
- Place the eggs into gently boiling water and cook for 4 minutes. Set aside until cool.
- Peel the eggs and cut in half. Place on top of the pie.
- Sprinkle with lemon thyme, and serve!
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