Name: Rosti-topped fish pie
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: British
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

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Rosti-topped fish pie

Rosti-topped fish pie

Good Food team

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Serves 2

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.3 out of 5.43 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal533
fat26g
saturates15g
carbs45g
sugars10g
fibre4g
protein34g
salt1.23g

low

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.

Recipe from Good Food magazine, March 2010

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A star rating of 4.3 out of 5.43 ratings

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