Seafood pie with potato crust

all details

This offering is simple, but sustaining. You can make it lighter if you cover the top with a store-bought puff pastry lid instead of potato. Make sure you egg-wash the top so it goes golden brown. I use flathead, but any firm white-fleshed fish is good.

Seafood pie with potato crust.
Seafood pie with potato crust. Photo: William Meppem

Ingredients

450g skinless flathead, bones removed

8 king prawns, peeled and deveined

1½ tbsp olive oil

1 brown onion, sliced

4 garlic cloves, chopped

3 tbsp plain flour

¾ cup chicken stock

1 cup pure cream

2 tbsp salted baby capers, rinsed well and drained

½ tsp lemon zest

8 scallops

1 tbsp chopped dill

1 tbsp chopped flat-leaf parsley

1½ tbsp lemon juice

sea salt and freshly ground white pepper

1kg kipfler potatoes, scrubbed clean

1 tbsp chopped thyme leaves

2 tbsp extra virgin olive oil

Method

1. Cut the flathead and prawns into large chunks.

2. Heat olive oil in a heavy-based saucepan. Add onion and garlic and cook over low heat until softened. Add flour and cook, stirring, until the flour bubbles and goes grainy, about 2 minutes.

3. Gradually stir in stock, cream and 1¼ cups of water. Cook, stirring over low heat for 5 minutes until mixture thickens. Stir in capers and lemon zest and simmer for 2 minutes, then add flathead and simmer for 1 minute.

4. Add the prawns and scallops and simmer for 30 seconds more. Remove from heat, then gently stir in dill, parsley, lemon juice and season well.

5. Potatoes: Place kipfler potatoes in a pot of water, bring to a boil, and then simmer until soft, about 15-20 minutes. Drain well and sit in a colander to dry. Place in a bowl and crush. Add thyme, 1 tbsp oil, 1 tsp salt and generous grind of pepper. Mix together well but do not purée.

6. Preheat oven to 200°C.

7. Place the seafood filling in a large baking dish. Spread the potato mixture on top to make a rustic-looking crust, then drizzle remaining oil over the top. Put in the oven for 15-20 minutes and bake until top is golden.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Fish, Shellfish, Potato
  • Cuisine - British
  • Course - Main-course, Dinner
  • Occasion - Family meals, Midweek dinner, Easter

Comments

Be the first to comment.

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your comment has been submitted for approval.

Comments are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

Cook discussions

Cook discussions

Cook discussions

Cook discussions

Cook discussions