Seafood pie with potato crust

Name: Seafood pie with potato crust
Cook time: 1 h
Yield: 6-8
Cuisine: British
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

Neil Perry

March 29, 2016

Seafood pie with potato crust.William Meppem

easyTime:30 mins - 1 hourServes:6-8

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.

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

Step 1
Cut the flathead and prawns into large chunks.
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.
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.
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.
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.
Step 6
Preheat oven to 200°C.
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.