Method

• 1.
  Heat 1/4 cup (60ml) olive oil in a large, heavy-based saucepan over medium heat. Cook onion, garlic and fennel, stirring occasionally, for 10-15 minutes until soft.
• 2.
  Add the prawn heads and cook, stirring, for a further 5 minutes or until beginning to brown. Increase heat to medium-high, then add wine and simmer for 5 minutes or until reduced. Add the potatoes and chicken stock.

• 3.
  Bring to a simmer, then cook for 5 minutes or until the potatoes are soft and the stock is reduced by two-thirds. Increase heat to high and add the cream. Bring to the boil, then remove from heat. Remove prawn heads and discard.
• 4.
  Using a stick blender, puree the sauce until smooth. Strain sauce through a fine sieve and season to taste. Transfer to a bowl, cover with plastic wrap and chill completely.
• 5.
  Preheat oven to 190oC. Roll out pastry on a lightly floured work surface until 3mm thick. Using a 500ml-capacity dish as a guide, cut out 4 pastry pieces slightly larger than dish. Set aside on a tray.
• 6.
  Combine prawn meat, trout and flathead in a bowl with lemon zest and sorrel, then divide among four 500ml pie dishes.
• 7.
  Spoon 3/4 cup (185ml) sauce into each dish or enough until two-thirds full, then stir to coat seafood. Brush the edge of the pie dishes with a little water and place pastry over the top.
• 8.
  Press the pastry lightly onto the rim of the dishes with a fork, then trim excess pastry with a knife. Brush with beaten egg and using a small knife, score the top of each pie. Bake for 20 minutes or until the pastry is golden and the seafood is just cooked.
• 9.
  Meanwhile, heat sunflower oil in a frypan over medium heat. Add capers and cook for 2-3 minutes or until crisp. Remove with a slotted spoon and drain on paper towel.
• 10.
  To make the dill vinaigrette, place the dill, lemon juice and remaining 1 tbs olive oil in a small bowl and whisk to combine.
• 11.
  Serve pies topped with dill vinaigrette and fried capers.