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Seafood pie with potato crust

Neil Perry
Neil Perry

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

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.

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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. Step 1

    Cut the flathead and prawns into large chunks.

  2. Step 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. Step 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. Step 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. Step 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. Step 6

    Preheat oven to 200°C.

  7. Step 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.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/seafood-pie-with-potato-crust-20160329-4cni8.html