Rosti-topped fish pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 300g waxy potatohalved
- 250g skinless coleyfillets (look out for frozen coley)
- 300ml milk
- 50g butter
- 1 leekfinely sliced
- 25g flour
- 2 tbsp chopped parsley
- 2 tsp Dijon mustard
Nutrition: per serving
- kcal533
- fat26g
- saturates15g
- carbs45g
- sugars10g
- fibre4g
- protein34g
- salt1.23glow
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.
