Luxury Fish Pie with a Caper Rösti Topping
Creamy, decadent, fish flavours topped with zesty upper Rösti layer
- Serves: 6-8 |
- Difficulty: a little cumbersome
- Prep Time : 60 mins |
- Cook Time : 40 mins
Preheat the oven to 180 °C.
Steam the potatoes with their skins on for 15–20 minutes. Set aside until cool enough to handle.
When the potatoes have cooled sufficiently, peel them and, using the coarse side of a grater, grate into a bowl. Add the capers, seasoning, nutmeg, parsley and melted butter. Using two forks, gently toss everything with the butter.
Place all the fish jus ingredients in a saucepan and bring to the boil over a medium-high heat. Reduce the heat and simmer until the liquid has reduced to about 1½ C (375 ml). Strain and set aside.
Melt the butter in a saucepan and stir in the flour. Cook for 1 minute. Gradually add the fish jus and cook until slightly thickened – about 3 minutes. Add the milk and cream, stir through and cook for a further 5 minutes. Remove from the heat and allow to cool. Stir in the egg yolks, crème fraîche, parsley, dill, spring onions, lemongrass and gherkins. Season to taste.
Place the kingklip, haddock and salmon in a greased casserole dish, layer the prawns on top of the fish and pour the sauce over. Top with the potatoes and spread out with a fork in an even layer.
Bake in the oven until the top is golden brown and the sauce is bubbling beneath the crust – 30 to 40 minutes.
Serve with a green salad or fresh peas.