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DECADENT CAPER AND POTATO RÖSTI-TOPPED FISH PIE

DECADENT CAPER AND POTATO RÖSTI-TOPPED FISH PIE

DECADENT CAPER AND POTATO RÖSTI-TOPPED FISH PIE

This decadent fish pie is great for all the family and only needs a simple green salad to accompany it.

Prep: 25 minutes
Cook Time: 65 minutes
Serves: 4-6

Method

Pre-heat oven to 220°C. Wash and scrub the potato skins. If there are any large ones cut them in half.

Place them in a medium-sized saucepan with enough boiling salted water to barely cover. Cook for 12 minutes covered.

Drain well and cover them with a clean tea towel to absorb the steam.

Meanwhile, heat the wine and fish stock in a medium-sized saucepan on a low heat, add the bay leaf and some seasoning.

Add the fish to the saucepan and poach gently for 5 mins. It should be slightly undercooked. Strain through a sieve into a bowl to reserve the poaching liquids.

Remove the fish. In a clean pan, melt the butter over a medium heat, sprinkle in the flour.

Whisk quickly and cook for 2 mins. Gradually add the strained fish stock little by little, whisking all the time to make a smooth sauce.

Turn the heat to its lowest setting and let the sauce gently cook for 5 mins, stirring often to stop burning.

Whisk in the crème fraîche, followed by the cornichons, parsley and dill. Season to taste.

To make the rösti, peel the potatoes and using the coarse side of a box-grater, grate them into long shreds into a bowl.

Add the capers and the melted butter and, using two forks, lightly toss everything together so the potatoes get a good coating in the butter.

Divide the fish into chunks, quite large if possible, and combine with the sauce.

Add the raw prawns to the fish mixture and gently mix through to combine.

Spoon into a 5-centimetre deep buttered baking dish with a 1.5 litre capacity and sprinkle the rösti on top, spreading it out as evenly as possible without pressing it down too firmly. Scatter the cheese over the surface and bake on a high oven shelf for 35-40 mins. Serve with a simple green salad.

Ingredients

for the fish mixture:

150 ml Dry White Wine

275 ml fish stock

1 tsp bay leaf

700 g Tarakihi fillets

50 g Butter

50 g all-purpose flour

2 tablespoon Zany Zeus creme fraiche

6 gherkins

1 tablespoon fresh parsley, chopped

250 g defrosted raw large prawns peeled

 

for the roost caper topping: 

900 g large potato,

1 tablespoon Capers

50 g Butter

50 g cheddar, finely grated

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