Name: Fish and mushroom pie with potato crust
Yield: 4 servings
Cuisine: Bake
Ingredients: 1.00 fresh dill sprig, chopped; 1.00 onion small, finely chopped,fried; 250.00 ml stock vegetable or chicken; fresh chillies 573; salt and lemon pepper to taste; 250.00 g button mushrooms sliced; 1.00 garlic cloves, crushed; 1.00 lemon juice; 65.00 ml wine white; 1.00 onion medium, sliced; 6.00 potatoes scrubbed and boiled; 5.00 ml cornflour; salt and lemon pepper to taste; 600.00 g hake fillets cut into chunks

Recipe Disclaimer

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Ingredients (14)

1.00	fresh dill — sprig, chopped
1.00	onion — small, finely chopped,fried
250.00 ml	stock — vegetable or chicken
	fresh chillies — 573
	salt and lemon pepper — to taste
250.00 g	button mushrooms — sliced
1.00	garlic — cloves, crushed
1.00	lemon juice
65.00 ml	wine — white
1.00	onion — medium, sliced
6.00	potatoes — scrubbed and boiled
5.00 ml	cornflour
	salt and lemon pepper — to taste

TOPPING

600.00 g

hake fillets — cut into chunks

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Method:

Sprinkle the fish fillets with lemon juice and leave for a few minutes.

Meanwhile heat the olive oil and fry the garlic, onion and mushrooms until soft and fragrant.

Pour over the wine and reduce until the mixture is nearly dry. Add the fish to the onion mixture with the stock. Season with salt and pepper, cover and simmer slowly until the fish is done.

Blend the cornflour with a little water and thicken the mixture with the paste.

Divide the fish mixture between four medium ramekins.

Meanwhile preheat the oven to 200 °C.

Peel the cooked potatoes and mash. Add the fried onion and dill and season generously. Moisten with a little milk if the mixture is too stiff. Spoon the mashed potato on top of the fish mixture and bake until the potato topping is pale brown.

Cool slightly and serve.