Fish, mussel, caper and lemon pie. Photo / Babiche Martens
Fish, mussel, caper and lemon pie. Photo / Babiche Martens
KEY POINTS:
Serves 4
3 medium-sized agria potatoes, peeled and diced
Salt and freshly ground black pepper
1 cup milk
2 tsp butter
1 Tbs parsley, finely chopped
1 Tbs parmesan, grated
6 mussels in the shell
1 Tbs grape seed oil
1 small onion, finely diced
2 tsp capers
2 stalks of celery, finely diced
1 Tbs plain flour
200gfish eg gurnard or terakihi, diced
2 tsp capers, chopped
1 tsp lemon zest, finely grated
1 cup white wine
1 cup fish or vegetable stock
1 cup cream
1 Preheat the oven to 200C. Boil the potatoes in plenty of well-salted water until tender, drain then return to the pan, add the seasoning, milk, butter, parsley and parmesan, mash and then set aside.
2 Put a saucepan of water on to boil. Scrub the mussels and remove the beards then put into the boiling water and cook for 3 minutes, drain, remove from the shells, chop and set aside. (Discard any shells that do not open.)
3 Heat a saucepan, add the oil then the onion, capers and celery. Stir for a few minutes until soft then add the flour. Stir over a medium heat for 2 minutes, then add the chopped mussels, fish, capers, zest, wine, stock and cream. Stir for 5 minutes to combine, then leave to cool.
4 Spoon the filling into individual ramekins or a baking dish and then top with spoonfuls of the mash. Bake for 25 minutes or until golden.
