Tartare fish pie
serves
6
“To clarify, it’s loosely a pie. It’s kind of a salad, potatoes and fish dinner put together with all the condiments and baked," says Lucy Tweed. This is an edited extract from Every Night of the Week by Lucy Tweed. Photography by Lucy Tweed. (Murdoch Books, $35).
Ingredients (17)
- 850g ling or other white fish fillets, skin removed and pin-boned, cut into 5cm chunks
- 700g salmon fillet, skin removed and pin-boned, cut into 5cm chunks
- 3 tbs plain flour
- 2/3 cup (160g) creme fraiche
- 1/4 cup (60g) Dijon mustard
- 1 tbs extra virgin olive oil, plus extra to drizzle
- 1 onion, chopped
- 4 anchovies, chopped
- 60g capers
- 4 garlic cloves, finely chopped
- 200g baby spinach
- 140g frozen peas
- 2/3 cup chopped flat-leaf parsley
- 1 tsp chilli powder, plus extra for the potato (or sweet paprika if you prefer no heat)
- 1kg potatoes of a similar size
- 120g Kewpie mayonnaise
- Lemon wedges, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat the oven to 200°C. Combine the ling, salmon, flour, creme fraiche and Dijon mustard in a bowl.
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2.Heat the oil in a frying pan over medium heat and saute the onion for 5 minutes. Add the anchovy, capers and garlic and saute for 5 minutes. Add the spinach, peas, parsley and chilli powder and saute for 5 minutes. Set aside to cool slightly.
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3.Meanwhile, boil the potatoes in heavily salted water until soft at the edges. Drain, then smash potatoes to break them up.
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4.Toss together spinach and fish mixtures. Spoon into a 35cm round baking dish.
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5.Gently combine the smashed potato with the Kewpie mayo and extra chilli powder and place on top of the fish mixture. Drizzle with oil.
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6.Bake for 25 minutes or until the potato topping is crisp and golden. Serve with lemon wedges.
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