Ingredients

The following ingredients have 4 Servings
  • 500 g potatoes
  • 1 fish stock cube (dissolved in 450ml boiling water)
  • 100 g fresh salmon (cut into chunks)
  • 100 g fresh cod (cut into chunks)
  • 50 g smoked haddock (cut into chunks)
  • 4 spring onions (chopped)
  • 1 handful of peas
  • 100 g cooked king prawns
  • 100 g cooked mussels
  • 1 tbsp fresh parsley (chopped)
  • 1 squeeze of lemon juice
  • ¼ tsp xanthan gum
  • 3 tbsp quark
  • salt and pepper to taste

Instruction

  • Peel the potatoes and cut them into chunks. Cook them in boiling salted water until they are soft. This will probably take about 20 minutes
  • Put the stock into a saucepan and then add the chopped fish. Cook in the stock for 5-10 minutes
  • While the fish is cooking, sauté the spring onions until they start to soften
  • Place the cooked spring onions and peas into your pie dish and then remove the fish from the stock using a slotted spoon. Add the fish to the pie dish along with the prawns and mussels
  • Return the fish stock to the heat and bring up to the boil. Add the chopped parsley and a squeeze of lemon juice, then whisk in the xanthan gum until it thickens. Add a little at a time and whisk it really well so that it dissolves and there are no lumps
  • Remove from the heat, stir in the quark and then pour it over the fish mix
  • Drain the potatoes and mash them until they're smooth. Add a little salt and pepper to taste, then fill a piping bag and neatly pipe the potato on to the fish mix
  • Cook at 200°C (fan) for about 30-35 minutes or until the top is golden brown