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Rosti-topped fish pie

Rosti-topped fish pie

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
kcal533
fat26g
saturates15g
carbs45g
sugars10g
fibre4g
protein34g
low insalt1.23g
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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

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, March 2010

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Overall rating

A star rating of 4.3 out of 5.40 ratings
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