Fish, mussel, caper and lemon pie

Viva 24/6/2008

Amanda Laird

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Serves 4

3	Agria potatoes, medium size, peeled and diced
1	Salt & freshly ground pepper, to season
1 cup	Milk
2 tsp	Butter
1 tbsp	Parsley, finely chopped
1 tbsp	Parmesan cheese, grated
6	Mussels, in the shell
1 tbsp	Grape seed oil
1	Onion, small, finely diced
2 tsp	Capers
2 stalks	Celery, finely diced
1 tbsp	Plain flour
200 g	Fish, such as gurnard or terakihi, diced
2 tsp	Capers, chopped
1 tsp	Lemon, zest
1 cup	White wine
1 cup	Fish stock, or vegetable stock
1 cup	Cream

Preheat the oven to 200 degC.
Boil the potatoes in plenty of well-salted water until tender, drain then return to the pan, add the seasoning, milk, butter, parsley and parmesan, mash and then set aside.
Put a saucepan of water on to boil. Scrub the mussels and remove the beards then put into the boiling water and cook for 3 minutes, drain.
Remove from the shells, chop and set aside. (Discard any shells that do not open.)
Heat a saucepan, add the oil then the onion, capers and celery. Stir for a few minutes until soft then add the flour.
Stir over a medium heat for 2 minutes, then add the chopped mussels, fish, capers, zest, wine, stock and cream. Stir for 5 minutes to combine, then leave to cool.
Spoon the filling into individual ramekins or a baking dish and then top with spoonfuls of the mash. Bake for 25 minutes or until golden.