Tartare Fish Pie

Print

Tartare Fish Pie

Yield 6

Author Lucy Tweed

Cook time

50 Min

Total time

50 Min

Ingredients

• 850 g ling or other white fish fillets, skin removed and pin-boned, cut into 5 cm chunks
• 700 g salmon fillet, skin removed and pin-boned, cut into 5 cm chunks
• 3 tablespoons plain flour
• 1 cup creme fraiche
• 3 tablespoons dijon mustard
• 1 tablespoon olive oil, plus extra for drizzling
• 1 onion, chopped
• 4 anchovies, chopped
• 1/4 cup capers
• 4 garlic cloves, finely chopped
• 200 g baby spinach
• 1 cup frozen peas
• 1/4 cup chopped flat-leaf parsley
• 1 teaspoon chilli powder, plus extra for the potato (or sweet paprika if you prefer no heat)
• 1 kg potatoes of a similar size
• 1/2 cup kewpie mayonnaise
• Lemon wedges, to serve
• Salt, for seasoning

Instructions

1. Preheat the oven to 200°C.
2. In a large bowl, combine the ling, salmon, flour, creme fraiche, and dijon mustard.
3. Heat the oil in a frying pan over medium heat and sauté the onion for 5 minutes.
4. Add the anchovies, capers, and garlic, and sauté for another 5 minutes.
5. Add the spinach, peas, parsley, and chilli powder, and sauté for an additional 5 minutes. Set aside to cool slightly.
6. Meanwhile, boil the potatoes in heavily salted water until soft at the edges. Drain, then smash the potatoes to break them up.
7. Gently combine the spinach mixture with the fish mixture. Spoon into a 35 cm round baking dish.
8. Combine the smashed potatoes with the kewpie mayonnaise and extra chilli powder. Place this mixture on top of the fish mixture and drizzle with olive oil.
9. Bake in the oven for 25 minutes or until the potato topping is crisp and golden.
10. Serve with lemon wedges.

Nutrition Facts

Calories

1098

Fat

48 g

Sat. Fat

13 g

Carbs

95 g

Fiber

9 g

Net carbs

86 g

Sugar

10 g

Protein

71 g

Sodium

1805 mg

Cholesterol

167 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

Ensure the fish is cut into even-sized chunks for uniform cooking.

If you prefer a milder flavour, use sweet paprika instead of chilli powder.

The kewpie mayonnaise adds a unique flavour, but regular mayonnaise can be used as a substitute if necessary.