Smoked Fish Pie

Name: Smoked Fish Pie
Yield: Serves 6-8
Ingredients: 2 tbsp fresh dill, roughly chopped; salt and freshly ground black pepper; 4 eggs; 2 tbsp capers, rinsed; 50 g first measure of butter; 2½ cups (625 ml) milk; 400 g smoked fish, skin and any bones removed; 400 g fresh gurnard fillet, skin and any bones removed; ¼ cup fresh curly parsley, roughly chopped; 25 g second measure of butter for final assembly; 1 kg potatoes, peeled and chopped into large pieces; zest of 1 lemon; ⅓ cup (50 g) plain flour; 50 g butter; 1 cup (250 ml) cream; 2 bay leaves; 2 whole onions, peeled, cut into rings; ⅓ cup (90 ml) cream; 150 g peeled cooked or raw prawns, optional

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

This has been one of our best sellers at Ripe. It freezes well and you can replace the gurnard with whatever white fish you like, or whatever you've been lucky enough to catch that day!

Ingredients

The Topping

1 kg potatoes, peeled and chopped into large pieces
⅓ cup (90 ml)

Fish course
Pescatarian
Gluten-free

Method

To prepare the topping

Put your potatoes in a large saucepan. Cover with water and bring to the boil. Cook for approximately 20 minutes until soft. Strain the potatoes and place back in the saucepan with the cream, first measure of butter, salt and freshly ground black pepper. Mash well and set aside.

Hard boil your eggs, peel and roughly chop. Set