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Categories:
fish prawns butter sour cream white wine lemon juice fish stock vegetable stock powder fresh dill frozen peas caper baby capers butter
Viewed: 41 - Published at: 7 years agoIngredients
- 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
Method
- 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.
