Fish Pie
In this episode of Gourmet in a Flash we make a fish pie – serves 6
- 100 g butter
- 800 g large raw prawns, cleaned and deveined
- 400 g kingklip or Cape whiting cut into large chunks
- Salt and milled black pepper
- 2 cloves garlic, crushed
- 10 ml (2 t) grated lemon zest
- Splash of lemon juice
- 1 bunch spring onions, chopped
- 30 g flour
- 5 ml (1 t) dried dill or 15 ml (1 T) chopped fresh dill
- 150 ml (3/5 c) dry white wine
- 250 ml (1 c) fish stock
- 250 ml (1 c) cream
TOPPING
- 1 kg new baby potatoes cooked in salted water till soft
- 10 ml (2 t) grated lemon rind
- 30 ml (2 T) chopped chives
- Big knob of butter
- 1 clove garlic, crushed
- 2 eggs, beaten
- 250 ml (1 c) cream
- Salt and milled black pepper
Step 1:
Preheat the oven to 180 °C.
Heat half the butter in a large saucepan and fry prawns gently until just pink (don’t overcook). Remove the prawns from the saucepan.
Step 2:
Season the kingklip or Cape whiting with a little salt and pepper, then add the fish to the saucepan with the garlic and
lemon zest and fry gently on both sides until lightly golden. Add a splash of lemon juice and remove from the pan.
Step 3:
Add the spring onions to the pan with the remaining butter, the flour and dill, then stir and cook gently until wilted.
Step 4:
Add the stock and wine and cook uncovered over high heat until the liquid is smooth and reduced by half.
Step 5:
Pour in the cream and cook, stirring until smooth. Add the prawns and fish, and combine carefully. Remove from the heat and place in an ovenproof dish.
Step 6:
Make the topping. Mix all the ingredients together and spoon over the filling.
Step 7:
Bake until puffed-up and golden. Serve hot.
Topping:
Make a very rough mash by squashing the potatoes and stirring in the remaining ingredients.