INGREDIENTS
White Sauce
1 onion, finely diced
80g butter
50g plain flour
700ml milk
1 bay leaf
100ml double cream
80g parmesan cheese, grated
300g spinach
juice of 2 lemons
Potato Topping
| 500g potatoes, peeled and diced
80g butter 100ml milk 2 egg yolks |
Salt, to taste
Herb Topping
| 2 lemons, zested
60g white breadcrumbs 1 small garlic clove ½ cup parsley leaves, chopped 1 tbsp olive oil 50g cheddar cheese, grated 50g parmesan cheese, grated |
Salt and pepper, to taste
Fish Pie
| 15 mussels
200g salmon fillet 150g blue cod 150g monk fish 100g prawns 20g chervil, chopped 20g chives, chopped Salt, to taste |
METHOD
White Sauce
| 1. In a medium sized pot on medium heat, Induction setting 6, melt 50g butter and add the onion. Slowly cook the onion for about 5 minutes, making sure not to colour the onions. |
| 2. Add the flour, and stir for 2-3 minutes, or until the flour has reached a blonde colour. |
| 3. Increase the heat to high, Induction setting 8, and whisk through the milk into the flour mix. Continue to mix until the sauce reaches boiling point. |
| 4. Reduce the heat to low, Induction setting 4 and add the cream, cheese and lemon juice. |
| 5. In a large pan, heat the remaining butter on high heat, Induction setting 8 and wilt the spinach quickly and remove from the pan. Reserve the sauce and spinach to the side until needed. |
Potato Topping
| 1. Place the potatoes into a perforated steam container and steam at 100° for 25 minutes. |
| 2. Whilst the potatoes are cooking, gently melt the butter with milk in a small saucepan on low heat, Induction setting 3. |
| 3. Transfer the potatoes to a bowl or container and mash, stir through the butter and milk and season the potatoes. Once seasoned to your liking, stir through the egg yolks. |
| 4. Transfer the mash into a piping bag, fitted with a star nozzle. |
Herb Topping
1. In a food processor blitz bread with garlic, oil, lemon zest, parsley and salt to a course crumb, remove into a bowl add black pepper to taste then fold in the grated cheese.
Fish Pie
| 1. Place the mussels into a perforated steam container and steam at 100°C for 1 minute. Once cooked, remove the meat from the shells, and slice in half. |
| 2. Pre-heat the Oven on Fan Plus at 180°C. |
| 3. Slice all the fish and prawns into a rough 2cm dice. Place the white sauce back onto the Induction cooktop on setting 4 to gently simmer. |
| 4. Add the fish and prawns to the sauce and stir through for 1 minute, and then stir through the mussels. Turn off the heat, and pour this mix into an oven safe pie or baking dish. |
| 5. Place the wilted spinach on top, then pipe over the mash potato so you get an even layer, and finally sprinkle over the herb topping. |
| 6. Place into the Oven on shelf position 2 and bake for 15-20 minutes, or until nice and golden. |
| 7. Allow to cool for 5 minutes before serving. |
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith is one of New Zealand’s most creative chefs, and owner of elite-degustation restaurant Merediths. Michael, who is Samoan born, has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America-spending time in New York, Melbourne, Sydney and Auckland’s best and ultimately by opening his own restaurant Merediths in 2007. A slew of awards for the sophisticated and intimate Mt Eden restaurant followed including the 2008 Metro Best New Restaurant Award and 2009 Metro Audi Restaurant “Supreme Winner” Award, 2011 Cuisine NZ Restaurant of the Year Award, Outstanding Chef of the Year Awards
