A little something for you

SMOKED FISH PIE

Perfect with chilled Little Beauty Sauvignon Blanc
Serves 4

INGREDIENTS

• FOR THE ROUX:
• 25 grams butter
• 2 tablespoons of flour
• 1 teaspoon of mustard powder
• 1/2 cup milk
• 1/2 cup Little Beauty Sauvignon Blanc
• FOR THE FISH MIXTURE:
• Pastry Cases for four (pre-made is easier)
• 300 grams smoked fish
• 1 medium onion, finely diced
• 1 cup mature cheddar, grated
• Juice of 1 lemon
• Bunch of fresh parsley, finely chopped
• Salt and pepper for seasoning

METHOD

Heat pastry cases in pre-heated oven (180° C) for 5 minutes and remove.

Heat pan with a splash of olive oil. Soften onions (until translucent) and set aside.

In a saucepan, melt butter, add flour and mustard powder and stir until a smooth paste is formed (approximately 1 minute). Gradually add milk and Little Beauty Sauvignon Blanc, stirring until sauce begins to thicken. Reduce heat and simmer for 1 minute, whilst continuing to stir until an even consistency is reached. Add seasoning, grated cheese and parsley. Stir until cheese is melted. Add flaked fish, softened onions and season with salt and pepper. Spoon mixture into heated pastry cases and place in oven for a further 10 minutes.

Serve with fresh garden green salad and Little Beauty Sauvignon Blanc.