Spinach Fish pots2

Spinach Fish Pots with Kumara Mash Top


Preheat the oven to 180ºC.

In a large saucepan, cover the peeled and halved kumara in water and bring to the boil. Turn heat down and simmer until the kumara is soft enough for a knife to go right through. Remove from the heat and drain the water. Add the butter and cheese, season well, and mash until smooth. Set aside.

In a medium-hot frying pan, cook the carrot and celery in the oil until soft. Add the flour, turn the heat to low and stir for a minute to form a thick paste or roux. Have the jug with your boiling water at the ready. Add the boiling water and whisk as it thickens. Add the stock bit by bit, then the lemon juice and mustard. Add the fish, spinach and cream and stir for 2 minutes. Turn the heat off.

Grease 6 ramekins and place half an egg in the bottom of each one. Divide the fish mixture between the ramekins and top with the mashed kumara.

Bake for 30 minutes or until bubbling and golden. Top with colourful sprouts or microgreens.