Seafood Pie With A Caper Rosti Topping - cooking recipe

Ingredients

650 g whit fish fillets, chopped coarsely
250 g medium cooked prawns, shelled, deveined
30 g butter
260 ml sour cream
2 tablespoons dry white wine
1 tablespoon lemon juice
1 teaspoon fish stock granules
1 teaspoon vegetable stock powder
1/4 cup fresh dill, chopped finely
1/2 cup frozen peas
Caper Rosti Topping
500 g potatoes, peeled and grated coarsely
2 tablespoons baby capers
30 g butter, melted

Preparation

Caper Rosti Topping.
Squeeze excess moisture from potatoes, combine with capers and butter in a bowl.
Seafood.
Heat butter in a large frying pan, cook fish in batches, for about 3 Min's. return fish to pan with prawns, sour cream, fish stock, vegetable stock, wine, lemon juice and dill, cook stirring occasionally, for 4-5 Min's or until fish is cooked through.
Preheat grill. Spread seafood mixture into a shallow ovenproof dish, top with caper rosti mixture. Grill about 10 Min's or until topping is tender and a nice golden brown.
To Serve: Serve in bowls and garnish with a slice of lemon and dill.