Instructions
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- 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
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