Luxury Fish Pie with Caper Rösti Topping

Recipe for Luxury Fish Pie with Caper Rösti Topping 

Recipe: Sophia Lindop

This beautiful combination of seafood in a cream and herb sauce topped with a golden-brown crust of potato with delightfully tart and tangy capers is just a dream. Especially when served with the elegant complexity of the 2020 La Motte Chardonnay.

Serves 6 - 8

Rösti topping

4 large potatoes

1 tsp small capers, chopped

Salt and freshly ground black pepper to taste

1 tsp chopped flat leaf parsley

40 g butter, melted

¼ tsp grated nutmeg

Fish jus

400 ml good quality fish stock

100 ml La Motte Chardonnay

6 black peppercorns

1 bay leaf

½ onion, sliced


45 g butter

90 g cake flour

100 ml milk

200 ml fresh cream

2 egg yolks, lightly beaten

60 g crème fraîche

10 g finely chopped fresh parsley

15 g chopped fresh dill

4 spring onions, finely sliced

2 small gherkins, finely chopped

Salt and freshly ground black pepper to taste

1 thumbnail-size piece of lemongrass, finely grated


300 g raw prawns, shelled and deveined, then fried in 20g butter

400 g hake, cut into chunks

300 g smoked haddock fillets, skinned and cut into chunks

400 g Norwegian salmon fillet, skinned and deboned, and cut into chunks

Preheat the oven to 180 °C.

Rösti topping

Steam the potatoes with their skins on for 15 to 20 minutes. Set aside until cool enough to handle.

When the potatoes have cooled sufficiently, peel them and, using the coarse side of a grater, grate into a bowl. Add the capers, seasoning, nutmeg, parsley and melted butter. Using two forks, gently toss everything with the butter.

Fish jus

Place all the fish jus ingredients in a saucepan and bring to the boil over a medium-high heat. Reduce the heat and simmer until the liquid has reduced to about 1½ C. Strain and set aside.


Melt the butter in a saucepan and stir in the flour. Cook for 1 minute. Gradually add the fish jus and cook until slightly thickened – about 3 minutes. Add the milk and cream, stir through and cook for a further 5 minutes. Remove from the heat and allow to cool. Stir in the egg yolks, crème fraîche, parsley, dill, spring onions, lemongrass and gherkins. Season with salt and black pepper.

To assemble

Place the hake, haddock and salmon in a greased casserole dish, layer the prawns on top of the fish and pour the sauce over. Top with the potatoes and spread out with a fork in an even layer.

Bake in the oven until the top is golden brown and the sauce is bubbling beneath the crust – 30 to 40 minutes.

Serve with a green salad or fresh peas.

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