Luxury Fish Pie With Cheesy Potato Rsti Topping 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

Steps:

• Start by making the topping. Put the carrots and swede in a large pan of lightly salted boiling water and cook for 25-30 minutes, until tender. Drain, return to the pan and mash. Allow to cool. Stir in the beaten egg and yoghurt, season, and set aside.
• Preheat the oven to 200C/Gas 6. Mix together the yoghurt, cream cheese, dill, and parsley. Season well and set aside.
• Place the hard-boiled eggs, cod, haddock, prawns, and lemon juice in a large mixing bowl. Pour over the cream cheese mixture, season, and mix well. Transfer this mixture to a deep ovenproof dish. Spoon the topping evenly over the surface, then ruffle with a fork. Place in the oven and bake for 20-25 minutes, until the topping is lightly browned. Serve immediately with steamed green vegetables.

LUXE FISH PIE

Steps:

• Place the fish fillets in a large, wide saucepan and pour over the milk. Add the onion wedges and bay leaves, tucking them in around the fish. Bring to a very gentle simmer, then cover with a lid and remove from the heat immediately. Leave to stand and infuse for 10 mins or until the fish is just cooked. Drain the fish in a colander over a large jug to reserve the infused milk, then tip the fish into a bowl. Set aside.
• Meanwhile, make the topping. Put the potatoes in a large saucepan of cold water, bring to the boil, then simmer for 15 mins or until the potatoes are soft but not falling apart. Drain well, return to the pan and mash with the butter, half the cheese and the crème fraîche until smooth. Season to taste and set aside.
• To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few secs, then gradually add the infused milk, stirring over a medium heat for 3 mins until the sauce is smooth and thick. Stir in the spinach and wine or vermouth, if using, and cook for 2 mins more. Remove from the heat and stir in the dill. Season to taste.
• Heat oven to 200C/180C fan/gas 6. Spoon a third of the sauce into the base of a 3-litre shallow rectangular dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces and discarding the skin, any stray bones, onion and bay leaves as you go. Pour over another third of the sauce, then top with more fish. Continue the layers once more, finishing with sauce.
• Spoon the potato over the fish mixture, starting at the edges. Swirl the potato with the back of a spoon and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for 45 mins or until the potato is golden and the filling is bubbling.

FISH PIE WITH SWEET POTATO TOPPING

Steps:

• Preheat oven to 180°/gas 4.
• Melt butter in large pan.
• Add onion; sauté.
• Stir in flour & cook for about 30 secs before gradually adding milk.
• Bring to a simmer & cook for a couple of minutes until you have a smooth thick sauce.
• Stir in the white fish, prawns,smoked salmon. scallops, dill/parsley lemon zest & juice.
• Add salt & pepper at this stage if needed.
• Once the sauce is bubbling & the cod is starting to flake a little, remove from the heat.
• Spoon into a large 1.5 - 1.8 ltr pie dish OR 4 individual dishes.
• Leave to cool whilst preparing the topping.
• TOPPING:.
• Coarsely grate the sweet potato.
• Place in a clean tea towel & squeeze out the excess water.
• Melt the butter in a pan & add the potato.
• Stir over a medium heat for a couple of minutes until the potato is coated in Butter & starting to soften.
• Scatter the potato over the top of the pie, leaving a rough topping rather than pressing it down.
• Sprinkle over the grated cheese.
• Place on a baking tray and bake for 30 mins until the top is golden and the filling is starting to bubble over the edges.
• Serve with garlic bread & salad of choice.

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.