Rosti-topped fish pie
Fish pie without the fuss - a good recipe for frozen white fish such as coley
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 25 mins
- 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.
Per serving
533 kcalories, protein 34g, carbohydrate 45g, fat 26 g, saturated fat 15g, fibre 4g, sugar 10g, salt 1.23 g
Recipe from Good Food magazine, March 2010.
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http://www.bbcgoodfood.com/recipes/313606/
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 25 mins
Ingredients
Per serving
533 kcalories, protein 34g, carbohydrate 45g, fat 26 g, saturated fat 15g, fibre 4g, sugar 10g, salt 1.23 g
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16 March 2010
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