Luxury Fish Pie With Cheesy Potato Rsti Topping Recipes

ROSTI-TOPPED FISH PIE

Rosti-topped fish pie image

Fish pie without the fuss - a good recipe for frozen white fish such as coley

Provided by Good Food team

Time 40m

Number Of Ingredients 8

Ingredients

300g waxy potato , halved
250g skinless coley fillets (look out for frozen coley)
300ml milk
50g butter
1 leek , finely sliced
25g flour
2 tbsp chopped parsley
2 tsp Dijon mustard

Steps:

Cook the potatoes in boiling salted water for 5-7 mins, until almost tender but firm enough to grate. Drain and refresh under cold running water. Put the coley in a shallow saucepan and pour over the milk. Bring to a simmer and cook for 5 mins. Drain the fish, reserving the milk, then set aside.
Heat half the butter in a medium saucepan, add the leek, then cook for 5-6 mins until softened. Stir in the flour for 1 min, then remove from the heat. Gradually add the milk, stirring well between each addition. Return to the heat and stir until the sauce comes to the boil. Simmer for 2 mins, then stir in the parsley and mustard.
Heat the grill to high. Flake the fish into large chunks, fold into the sauce, then place in a small ovenproof dish. Coarsely grate the potatoes. Melt the remaining butter, toss with the potatoes, season and scatter over the dish. Place under a medium grill for 5-10 mins until the potatoes are golden and tender.

Nutrition Facts : Calories 533 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.23 milligram of sodium

CHEESE TOPPED FISH PIE

Cheese Topped Fish Pie image

An exceptionally tasting old fashioned Fish Pie. A delight to come home to on a cold winters evening or served at a Dinner Party.

Provided by collywobles

Time 1h

Yield Serves 6

Number Of Ingredients 10

Ingredients

2 free range eggs
2 large handfuls of fresh spinach
1 carrot, halved and finely chopped
2 good handfuls of grated mature Cheddar or Parmesan cheese
Juice of 1 lemon
1 heaped tsp English mustard
1 large handful of flatleaf parsley, finely chopped
1lb haddock (smoked) or cod fillet, skin removed, pin boned and sliced into strips
Nutmeg (optional)
Extra handful of grated Parmesan Cheese for Topping

Steps:

Preheat the oven to 230/Gas 8/fan oven 210C. Put the potatoes in a pan of salted boiling water and bring back to the boil for 2 minutes. Carefully add the eggs to the pan and cook for a further 8 minutes until hard-boiled, by which time the potatoes should also At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away. Drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter. Set aside.
In a separate pan, slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the double cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
Put the spinach, fish and eggs into an earthenware dish and mix together, then pour over the creamy vegetable sauce.
The cooked potatoes should be drained and mashed-add a bit of olive oil, salt, pepper and a touch to nutmeg if you like. Spread on top of the fish. Dont bother piping it to make it look pretty-its a homely, hearty thing.
Sprinkle on the Parmesan Cheese topping and place in the oven for about 25-30 minutes until the potatoes and cheese topping are golden

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