Food Network UK

Seafood Pie With a Caper Rosti Topping

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Ingredients

  • 650 g fish fillet
  • 250 g prawns
  • 30 g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 260 ml sour cream
  • 2 tablespoons dry white wine
  • 1 tablespoon lemon juice
  • 1 teaspoon fish stock granules
  • 1 teaspoon vegetable stock powder
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup fresh dill
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup frozen peas
  • 500 g potato
  • 2 tablespoons capers

Use imperial measurements

Method

How to make Seafood Pie With a Caper Rosti Topping

  • Caper Rosti Topping.
  • Squeeze excess moisture from potatoes, combine with capers and butter in a bowl.
  • Seafood.
  • Heat butter in a large frying pan, cook fish in batches, for about 3 Min's. return fish to pan with prawns, sour cream, fish stock, vegetable stock, wine, lemon juice and dill, cook stirring occasionally, for 4-5 Min's or until fish is cooked through.
  • Preheat grill. Spread seafood mixture into a shallow ovenproof dish, top with caper rosti mixture. Grill about 10 Min's or until topping is tender and a nice golden brown.
  • To Serve: Serve in bowls and garnish with a slice of lemon and dill.

(Courtesy of Food.com)