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Preparation time: 25 minutes
Cooking time: 30 minutes
Baking time: 10 minutes @ 220c
2 tbsp extra virgin olive oil
2 tbsp butter
1 leek chopped (no green)
1- garlic clove crushed
2 fennel bulbs cut in half then finely sliced
2 stalks celery chopped (no green)
½ cup chopped Italian parsley
¼ cup chopped dill or thyme
1/3-cup plain flour
500ml fish or chicken stock
500gm large diced fresh fish (see note)
1 tub sour cream
Salt & pepper and Tabasco to taste
Blue cheese potato crust
500gm Kestrel potato peeled, diced then pressured cooked for 15 minutes
3 tbsp extra virgin olive oil
100ml milk
100gm Blue cheese
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Using a large 5L pot lightly brown off leek and garlic until fragrant. Stir in fennel, celery and cook them out until tender. Flavor with herbs then stir in flour to make a roux or thickening agent. Cook this mixture over a low heat for 3 minutes and the smell of raw flour has gone. Pour and stir in stock to make the base sauce, add fish pieces then cover and simmer for 5 minutes. Stir in sour cream and season to taste. Pour mixture into a shallow oven proof baking dish then pipe or spread blue cheese potato mash then bake until golden brown and a crust forms.
Blue cheese potato crust Method
Crush the steaming potato with a masher then switch to a wooden spoon to finish off mash. While mashing, add olive oil, milk and cheese stir until smooth.
Festival Seafood will recommend the right fish to use for this dish
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