Seafood Pie With A Caper Rosti Topping

• 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

1. Caper Rosti Topping.
2. Squeeze excess moisture from potatoes, combine with capers and butter in a bowl.
3. Seafood.
4. 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.
5. 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.
6. To Serve: Serve in bowls and garnish with a slice of lemon and dill.

fish, prawns, butter, sour cream, white wine, lemon juice, fish stock, vegetable stock powder, fresh dill, frozen peas, caper, baby capers, butter

Taken from www.food.com/recipe/seafood-pie-with-a-caper-rosti-topping-297681 (may not work)