Growing up in the Pacific Islands, beloved Kiwi chef Michael Meredith says he learned to cook at an early age and took up fishing after moving to New Zealand. These two influences have led the multi-award-winning chef to champion fresh, local ingredients and keep his flavors simple and pure.
Meredith walks into the kitchen of her home with her daughters Tahlia and Ella to prepare a “secret” family recipe for fish pie. “Doing something in the kitchen always brings us closer, so it’s nice to share those moments,” he says. “I try not to direct them too much… it’s organized chaos”.
To ensure a deliciously creamy potato filling for the fish pie, Meredith uses his Miele steam oven to steam the potatoes at 100°C for 25 minutes, which he says simplifies the recipe” … ten times – The potatoes are steamed beautifully, and it’s easier to mash. You won’t get a better result.
One of his favorite methods for preparing fresh ingredients, steaming offers great versatility, he says, beyond vegetables, it’s great for casseroles, curries and even desserts.
Butter and milk are mixed with the potatoes to mash them, then seasoned, before the egg yolks are added and the batch transferred to a piping bag. White breadcrumbs are mixed with garlic, oil, lemon zest, parsley, pepper and salt for the herb filling, before incorporating grated cheese.
Containing butter, double cream, parmesan, spinach and the juice of two lemons, plus a bay leaf, flour, onion and milk, Meredith uses her Miele induction hob to switch over medium to high heat and reduce to low heat throughout cooking. sauce preparation process.
It’s back to the Miele steam oven to steam 15 mussels at 100°C for one minute, while dicing fresh fillets of salmon, blue cod, monkfish and prawns. Any of your favorite fish can be used in this recipe, just select what is in season and readily available from your local supermarket or fishmonger. Stir the fish into the creamy white sauce and add the mussels after a minute, then pour the decadent mixture into a baking dish.
Finally, chopped chervil and chives infuse subtle herbal flavors and balance the creaminess of the potato filling and white sauce. Baked for 15-20 minutes in her Miele oven, Meredith’s fish pie is ready when the filling is crispy and golden. This is a comforting recipe for a cold winter night.
Meredith’s Miele appliances (the induction cooktop, steamer and pyrolytic oven) bring a “professional element” to his kitchen, he says. As a guest judge for this year’s MasterChef, the Miele brand ambassador tested budding chefs with a tough plaice recipe.
Michael Meredith’s family fish pie
PREPARATION TIME: 15 MIN, COOKING TIME: 50 MIN, SERVES 6
1 onion, finely chopped
80g of butter
50g plain flour
1 bay leaf
100ml double cream
80 g grated parmesan
300g of spinach
juice of 2 lemons
500 g potatoes, peeled and diced
80g of butter
2 egg yolks
Salt, to taste
2 lemons, zested
60g white breadcrumbs
1 small clove of garlic
½ cup parsley leaves, chopped
1 tablespoon olive oil
50 g cheddar cheese, grated
50 g parmesan cheese, grated
Salt and pepper to taste
200g salmon fillet
150g blue cod
150 g of monkfish
20g chopped chervil
20 g chopped chives
Salt, to taste
1. On a Miele induction hob, use a medium saucepan over medium heat, induction setting 6, melt 50 g of butter and add the onion. Slowly cook the onion for about 5 minutes, being careful not to color the onions.
2. Add the flour and stir for 2-3 minutes, or until the flour has reached a blond color.
3. Increase the heat to high, induction setting 8, and whisk the milk into the flour mixture. Continue to stir until the sauce comes to a boil.
4. Reduce the heat to low, induction setting 4 and add the cream, cheese and lemon juice.
5. In a large skillet, heat the remaining butter over high heat, Induction 8, quickly melt the spinach and remove from the pan. Set the sauce and spinach aside until needed.
1. Place the potatoes in a Miele perforated steamer and, using a Miele steamer, steam at 100°C for 25 minutes.
2. While the potatoes cook, gently melt the butter with the milk in a small saucepan over low heat, Induction 3.
3. Transfer the potatoes to a bowl or container and mash them, stir in the butter and milk and season the potatoes. Once seasoned to your liking, stir in the egg yolks.
4. Transfer the puree to a piping bag fitted with a star nozzle.
1. In a food processor, mix the blitz bread with the garlic, oil, lemon zest, parsley and salt into a crumb, remove to a bowl, add black pepper to taste then stir in the grated cheese.
1. Place the molds in a Miele perforated steamer and, using a Miele steam oven, steam at 100°C for 1 minute. Once cooked, remove the meat from the shells and cut it in half.
2. Preheat the oven to Fan plus at 180°C.
3. Cut all the fish and prawns into large 2cm dice. Return the white sauce to the Miele induction cooktop on setting 4 to simmer gently.
4. Add the fish and prawns to the sauce and stir for 1 minute, then stir into the pans. Turn off the heat and pour this mixture into a pie or baking dish.
5. Place the wilted spinach on top, then drizzle over the mashed potatoes to get an even layer, and finally sprinkle over the herb filling.
6. Place in the Miele oven on rack position 2 and bake for 15-20 minutes, or until golden brown.
seven. Let cool 5 minutes before serving.
To see more recipe ideas from Michael Meredith, go to www.MieleExperience.co.nz/Michael