This decadent fish pie is great for all the family and only needs a simple green salad to accompany it.
For the fish mixture:
150ml Dry White Wine
275ml fish stock
1 tsp bay leaf
700g Tarakihi fillets
50g Butter
50g all-purpose flour
2 tablespoon Zany Zeus creme fraiche
6 gherkins
1 tablespoon fresh parsley, chopped
250g defrosted raw large prawns, peeled
For the roast caper topping:
900g large potatoes
1 tablespoon Capers
50g Butter
50g cheddar, finely grated
Pre-heat oven to 220°C. Wash and scrub the potato skins, cutting any large spuds 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