+Smoked Kahawai & Mussel PieOlivia sent us this delicious recipe for Smoked Kahawai & Mussel Pie. Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:MainsPrep Time:30 - 60 minsCooking Time:30 - 60 minsServes:3 - 4By:Olivia S.Ingredients1 Large fillet of Kahawai fish (bones removed) 500 g of cooked mussel meat (keep cooking liquor) 1 Red pepper, cut into thin lengths - pith removed 500g packet of pasta (I used macaroni tubes), cooked al dente, salted and lightly olive oiled 2 tbls butter 2 cloves of garlic, chpped finely 1 med red onion, chpped finely 1/4 cup milk 1/4 cup plain flour 1 tablespoon curry powder 2 tbls sweet thai chilli sauce (more if you're a chilli fiend) 1 lemon - zest and juice Fresh chives, chopped Hand-torn fresh coriander, freshly ground pepper, sea salt flakes to taste Lemon wedges and sprig coriander on top to serve *Manuka wood chips and 1/2 cup brown sugar for smokingInstructionsPlace Kahawai fillet on an oven rack over your manuka wood chips. Cover fillet with brown sugar. Cover with lid or tin foil and leave to smoke over bbq or in oven until flesh is cooked and fragrant. Cook pasta until al dente - add chopped red pepper to pasta once drained - this will lightly blanch from the steam. Salt and lightly toss with olive oil, leave to cool. In a large pot: Make white sauce by gently sauteeing onion and garlic in melted butter for a few minutes until soft. Slowly build roux by adding flour, curry, lemon zest and thai sauce, mixing with wooden spoon to a stiff mix. Then add ladle full of the mussel cooking liquor at a time. Stir thoroughly between additions so to not have any lumps. Build sauce up to a thick sauce consistency, finishing off with the addition of the milk. Add the pasta, Mussells (roughly chopped or left full if you prefer), and broken up chunks of fish fillet Gently fold through lemon juice, fresh chives and coriander to taste. Season with salt and pepper.