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Fish and mushroom pie with potato crust

Recipe from: 9/9/1999 12:00:00 AM
recipes fish baking pie

Ingredients 15
Servings 4


  • 1
    small sprig fresh dill, coarsely chopped
  • salt and lemon pepper
  • 5
  • 6
    floury potatoes, scrubbed and boiled until tender
  • 1
    medium onion, sliced
  • 65
    white wine
  • 1
    lemon, juice
  • 1
    clove garlic, crushed
  • 250
    fresh button mushrooms, sliced
  • salt and lemon pepper
  • olive oil
  • 250
    light chicken or vegetable stock
  • 1
    small onion, finely chopped and fried in a little olive oil
  • 600
    hake fillets, cut into chunks


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.

Read more on: fish/seafood  |  bake  |  shallow-fry

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