Friday, 22 May 2009

Hake and caper pie

We are fortunate to have a weekly visit from a fishmonger her in our village; he always has a good selection of very fresh fish, and I buy just the locally caught (ie British); sometimes he has fish from Dorset too, so can't get much more local than that, but Cornwall is a good second! Last week's purchase was a very nice piece of hake, a large, very fresh fillet, caught off the Cornish coast the day before. I baked it in the oven with butter and a splash of milk, with the intention of making fishcakes. Changed my mind and came up with this recipe for Hake & Caper pie instead.

1 large portion of mashed potatoes per person (seasoned, butter and milk added)
1 portion of cooked hake per person
Good handful of chopped fresh parsely
Stale bread made into breadcrumbs
Grated cheese (use up ends etc from fridge for this)
Good handful of capers

Mix the warm mash with the flaked fish - try not to mash the fish too much, keeping some bit chunky to get the full flavour; add parsley. Turn into a buttered baking dish, dot with butter and sprinkle on a healthy amount of capers. Mix the breadcrumbs with the grated cheese and cover the potato and fish mixture. Into a hot oven until piping hot and golden brown on top. Serve with a green vegetable - spring greens, good peas, cabbage etc and glazed carrots.

I had enough left over to freeze for making fishcakes in the near future too; so all in all, good value for £7.30 I thought.

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