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


  • 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.


Make a very rough mash by squashing the potatoes and stirring in the remaining ingredients.