Smoked Fish Pie

Prep Time: 10 minutes   

Cook Time: 30 minutes   

Serves: 2-4   

Whenever our family craves a quick one-pan meal, this is our go-to choice. It's a delightful treat to prepare at the beach while the kids build sandcastles and the pan simmers away. Enjoy it straight from the skillet as the sun sets.

Ingredients:

• 100g unsalted butter (50g for the flour roux, 50g for cooking)
• 1 white onion, diced
• 2 cloves of crushed garlic
• 1 carrot, diced
• 1/3 cup fresh tarragon
• 2 tablespoons plain flour
• 1/2 cup milk
• 1/2 cup vegetable stock
• 2 cups sour cream
• 200g cold smoked salmon fillets
• 200g firm white fish, diced
• Salt and pepper to taste
• 2 medium sweet potatoes, skin on, thinly sliced into rounds
• 1 cup mild grated cheese  

Instructions:

1. Prepare the coals or preheat the oven to 180degrees
2. Place a grate over the coals at medium heat
3. Set the camp oven on top of the grate to heat up or heat at medium heat on the stovetop
4. Add 50g of butter, then add the diced onion, garlic, carrot, and tarragon. Sauté, stirring occasionally, until softened. Push to the sides of the pot.
5. Place 50g of butter in the centre of the pot. Sprinkle the flour over the butter and quickly cook the flour into the butter with a wooden spoon until golden (about 45 seconds; be careful not to overcook).
6. Add the milk and stir until smooth with no lumps.
7. Pour in the vegetable stock and sour cream, continuing to stir. Let it gently simmer and thicken for 8-10 minutes.
8. Fold in the fish, flaking the salmon as you go.
9. Season generously with salt and pepper.
10. Arrange the thinly sliced rounds of sweet potato evenly over the top of the fish mixture. Sprinkle with cheese.
11. Place the lid on the pot, covering it with about 30% of the coals on top to cook and crisp the sweet potato.

If the oven lid is not required, cook at 180 degrees for 30-40 minutes.

Serve the best beachside!

Leftovers: Smoked Fish Croquettes

Using the cooled leftover mixture, roll it into balls and place them in the fridge. Prepare three bowls: one with breadcrumbs and grated Parmesan cheese, the second with an egg wash, and the third with flour. Start by rolling the balls in flour, then dip them in the egg wash, and finish with breadcrumbs. Cook in hot rice bran oil, filling the wok about three-quarters full, until golden brown.