Rosti-topped Fish Pie

 FISH – ROSTI-TOPPED FISH PIE 

Ingredients: 

·        300g/ 10 oz waxy potatoes, peeled & halved

·        250g/ 9oz skinless white fish (or any mixture)

·        300ml/ 1/2pt milk

·        50g/ 2 oz butter

·        1 leek, washed, trimmed and finely sliced

·        25g/ 1 oz flour

·        2 tblsp chopped parsley

·        2 tsp Dijon mustard

 

Method: 

1.      Cook the potatoes in boiling water for 5-7 minutes until almost tender, but firm enough to grate

2.      Drain and refresh under cold running water

3.      Put the fish in a shallow pan and cover with the milk

4.      Simmer for five minutes

5.      Drain the fish, reserving the milk and set aside

6.      Heat half the butter in a small saucepan, and add the leek, cooking for 5 minutes until soft

7.      Stir in the flour and cook for one minute

8.      Turn the heat to low and gradually add the reserved milk, stirring all the time until the sauce thickens

9.      Stir in the parsley and mustard

10.   Heat the grill to high

11.   Flake the cooked fish into a gratin dish

12.   Fold in the parsley sauce and mix gently

13.   Coarsely grate the potatoes

14.   Melt the remaining butter and mix with the grated potato

15.   Pile the buttered potatoes over the fish and sauce, seasoning well

16.   Place under the grill for 5-10 minutes until the potatoes are browning