- 450g skinless flathead, bones removed
- 8 king prawns, peeled and deveined
- 1½ tbsp olive oil
- 1 brown onion, sliced
- 4 garlic cloves, chopped
- 3 tbsp plain flour
- ¾ cup chicken stock
- 1 cup pure cream
- 2 tbsp salted baby capers, rinsed well and drained
- ½ tsp lemon zest
- 8 scallops
- 1 tbsp chopped dill
- 1 tbsp chopped flat-leaf parsley
- 1½ tbsp lemon juice
- sea salt and freshly ground white pepper
- 1kg kipfler potatoes, scrubbed clean
- 1 tbsp chopped thyme leaves
- 2 tbsp extra virgin olive oil
Step 1 Cut the flathead and prawns into large chunks.
Step 2 Heat olive oil in a heavy-based saucepan. Add onion and garlic and cook over low heat until softened. Add flour and cook, stirring, until the flour bubbles and goes grainy, about 2 minutes.
Step 3 Gradually stir in stock, cream and 1¼ cups of water. Cook, stirring over low heat for 5 minutes until mixture thickens. Stir in capers and lemon zest and simmer for 2 minutes, then add flathead and simmer for 1 minute.
Step 4 Add the prawns and scallops and simmer for 30 seconds more. Remove from heat, then gently stir in dill, parsley, lemon juice and season well.
Step 5 Place kipfler potatoes in a pot of water, bring to a boil, and then simmer until soft, about 15-20 minutes. Drain well and sit in a colander to dry. Place in a bowl and crush. Add thyme, 1 tbsp oil, 1 tsp salt and generous grind of pepper. Mix together well but do not purée.
Step 6 Preheat oven to 200°C.
Step 7 Place the seafood filling in a large baking dish. Spread the potato mixture on top to make a rustic-looking crust, then drizzle remaining oil over the top. Put in the oven for 15-20 minutes and bake until top is golden.
Source: Recipe by Neil Perry featured on Good Food, photography by William Meppem.
“This offering is simple, but sustaining. You can make it lighter if you cover the top with a store-bought puff pastry lid instead of potato. Make sure you egg-wash the top so it goes golden brown. I use flathead, but any firm white-fleshed fish is good.” Neil Perry.