Smoked Fish, Prawn and Oyster Potato-Top Pie.
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 1 carrot, finely diced
- 1 stick celery, thinly sliced
- 2 cloves garlic, finely chopped
- zest of 1 lemon
- 1/2 cup white wine
- 600 ml milk
- 3 tablespoons cornflour dissolved in 50 mls water
- 500g smoked white fish, skinned, boned and broken into bite sized pieces
- 300g raw peeled prawns
- 12 pacific oysters in their juices
- 2 tablespoons chopped dill
- 2 tablespoons chopped flat leafed parsley
- salt and freshly ground black pepper to taste
- 1 kg Agria potatoes, peeled, diced, boiled until tender in plenty of
- salted water, drained and mashed with a little extra hot milk
- ½ cup breadcrumbs
- 3 tablespoons butter
Preheat the oven to 190°C
Heat the oil over moderate heat and add the onion, carrot, celery, garlic, and zest. Fry gently without browning, for about 10 minutes, until the onion is soft.
Turn up the heat, add the wine, mix well and let the wine bubble until completely evaporated. Add the milk and the well-stirred cornflour mixture and bring to the boil, stirring continuously.
Add the smoked fish and simmer, stirring, for 4 minutes until the mixture is thick and creamy. Add the prawns, the oysters and their juices, the dill and the parsley. Mix well, taste and season with salt and pepper.
Pour the mixture into an ovenproof dish. Spread the mashed potatoes evenly on top. Sprinkle the breadcrumbs over the potatoes and dot the top with the butter.
Place in the oven for 15-20 minutes or until the top is well browned and the fish mixture is bubbling.