Rosti Topped Fish Pie Recipes

ROSTI-TOPPED FISH PIE

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.

LUXURY FISH PIE WITH ROSTI CAPER TOPPING

Steps:

• First of all, prepare the potatoes by scrubbing them, but leaving the skins on. As they all have to cook at the same time, if there are any larger ones cut them in half. Then place them in a saucepan with enough boiling, salted water to barely cover them and cook them for 12 minutes after they have come back to the boil, covered with the lid. Strain off the water and cover them with a clean tea cloth to absorb the steam. Meanwhile, heat the wine and fish stock in a medium saucepan, add the bay leaf and some seasoning, then cut the halibut in half if it's a large piece, add it to the saucepan and poach the fish gently for 5 minutes. It should be slightly undercooked. Then remove the fish to a plate, using a draining spoon, and strain the liquid through a sieve into a bowl. Now rinse the pan you cooked the fish in, melt the butter in it, whisk in the flour and gently cook for 2 minutes. Then gradually add the strained fish stock little by little, whisking all the time. When you have a smooth sauce, turn the heat to its lowest setting and let the sauce gently cook for 5 minutes. Then, whisk in the crème fraîche, followed by the cornichons, parsley and dill. Give it all a good seasoning and remove it from the heat. To make the rösti, peel the potatoes and, using the coarse side of a grater, grate them into long shreds into a bowl. Then add the capers and the melted butter and, using two forks, lightly toss everything together so that the potatoes get a good coating of butter. Now remove the skin from the white fish and divide it into chunks, quite large if possible, and combine the fish with the sauce. Next, if you're going to cook the fish pie more or less immediately, all you do is add the raw scallops and prawns to the fish mixture then spoon it into a well-buttered baking dish. Sprinkle the rösti on top, spreading it out as evenly as possible and not pressing it down too firmly. Then, finally scatter the cheese over the surface and bake on a high shelf of the oven for 35-40 minutes. If you want to make the fish pie in advance, this is possible as long as you remember to let the sauce get completely cold before adding the cooled white fish and raw scallops and prawns. When the topping is on, cover the dish loosely with clingfilm and refrigerate it until you're ready to cook it. Then give it an extra 5-10 minutes' cooking time.

LUXURY FISH PIE WITH CHEESY POTATO RöSTI TOPPING

Steps:

• Pre-heat the oven to gas mark 7/425°F/220°C.
• You will need a baking dish about 5 cm deep of 2 litre capacity, well buttered.
• Start off by boiling the potatoes, with skin on, in a saucepan with enough salted water.
• Once boiled though, strain off the water and cover them with a clean tea towel to absorb the steam.
• Meanwhile, heat the stock in a medium saucepan, add the bay leaf and season it well.
• Then cut the fish in half, if they are large pieces, add it to the saucepan and poach the fish gently for 5 minutes (it should be slightly undercooked).
• Using a draining spoon, remove the fish to a plate and strain the liquid through a sieve into a bowl.
• In the same pan you cooked the fish in, melt in the butter, whisk in the flour and cook for 2 minutes.
• Then gradually add the strained fish stock little at a time, whisking all the time.
• When you have a smooth sauce, turn the heat to its lowest setting and let the sauce gently cook for 5 minutes.
• Then whisk in the double cream, followed by the gherkins and chopped parsley.
• Give it all a good seasoning and remove it from the heat.
• Now to make the rösti, peel the potatoes and, using the coarse side of a grater, grate them into long shreds into a bowl.
• Then add the melted butter and lightly toss everything together using 2 forks so that the potatoes get a good coat of butter.
• Now remove the skin from the white fish and divide it into chunks, quite large if possible, and combine the fish with the sauce.
• Next, add the raw scallops and prawns to the fish mixture then spoon it into the prepared baking dish.
• Sprinkle the rösti on top, spreading it out as evenly as possible but not pressing it down too firmly.
• Finish it off by scattering the grated cheese all over the surface.
• Bake on a high shelf of the oven for 35-40 minutes until golden brown.
• If you would like to make the fish pie in advance, then you will have to let the sauce cool down completely before adding the fish, scallops and prawns. After you have spread the topping, cover the dish loosely with clingfilm and refrigerate it until you're ready to bake. But you will have to give it an extra 10 minutes of cooking time.