Seafood Pie With a Caper Rosti Topping

READY IN: 35mins


  • 650
    g whit fish fillets, chopped coarsely
  • 250
    g medium cooked prawns, shelled, deveined
  • 30
  • 260
  • 2
    tablespoons dry white wine
  • 1
    tablespoon lemon juice
  • 1
    teaspoon fish stock granules
  • 1
    teaspoon vegetable stock powder
  • 14
    cup fresh dill, chopped finely
  • 12
    cup frozen peas
  • Caper Rosti Topping
  • 500
    g potatoes, peeled and grated coarsely
  • 2
    tablespoons baby capers
  • 30
    g butter, melted


  • 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.