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fish pie recipe

Luxury Fish Pie with a Caper Rösti Topping

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Creamy, decadent, fish flavours topped with zesty upper Rösti layer

  • Serves: 6-8 |
    6-8 servings
  • Difficulty:

  • Prep Time : 60 mins |
  • Cook Time : 40 mins
Categories: Dish Type, Fish & Seafood, Lunch, Main Ingredient, Mains, Meals and Courses, Sweet Pies, Pastries & Tarts
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Ingredients

Rosti topping

  • 4 large potatoes
  • 1 tsp (5 ml) small capers, chopped
  • salt and freshly ground black pepper to taste
  • 1 tsp (5 ml) chopped flat-leaf parsley
  • 2 Tbsp (30 ml) butter, melted
  • pinch of grated nutmeg

fish jus

  • 1 3/5 C (400 ml) good quality fish stock
  • 2/5 C (100 ml) dry white wine
  • 6 black peppercorns
  • 1 bay leaf
  • ½ onion, sliced

Sauce

  • 3 Tbsp (45 ml) butter
  • 6 heaped Tbsp (± 100 ml) cake flour
  • 2/5 C (100 ml) milk
  • 4/5 C (200 ml) fresh cream
  • 2 egg yolks
  • 3 Tbsp (45 ml) crème fraîche
  • 1 Tbsp (15 ml) finely chopped fresh parsley
  • 2 Tbsp (30 ml) chopped fresh dill
  • 4 spring onions, finely sliced
  • 2 small gherkins, finely chopped
  • salt and freshly ground black pepper to taste
  • 1 thumbnail-size piece lemongrass, finely grated

Pie

  • 300 g raw prawns, shelled and deveined, then fried in butter
  • 400 g kingklip, or other firm white flesh fish
  • 300 g smoked haddock fillets, skinned
  • 400 g salmon fillet, skinned and deboned

Method

Preheat the oven to 180 °C.

Rösti topping

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.

Fish jus

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.

Sauce

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.

To assemble

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.