Fish pie with cheesy rosti topping
Fish pie with cheesy rosti toppingSubscribe to Sainsbury's magazine
This comforting fish pie has a lovely flavour from the dill and Dijon mustard. It makes a great get-ahead dinner party main, as you can make the filling the day before. For a dramatic look, tuck in head-on prawns around the edge of the dish before adding the potato topping
- 900g floury potatoes, such as Maris Piper
- 100g extra-mature cheddar
- about 500g smoked haddock fillet
- about 500g salmon fillet
- 800ml whole milk
- 1 shallot, peeled and halved
- 2 bay leaves
- 1 tsp black peppercorns
- 200g raw peeled prawns
- 150g soft butter
- 100g plain flour
- 4 tsp Dijon mustard
- 1 x 20g pack dill, fronds chopped
- Heat the oven to 200°C, fan 180°C, gas 6.
- Peel the potatoes and grate coarsely. Add to a bowl of cold water to stop them from turning brown. Grate the cheese using the same coarse side of the grater and set aside separately.
- Put the smoked haddock and salmon in a pan with the milk, shallot, bay leaves and peppercorns. Bring up to a simmer, add the prawns and cook gently for 5 minutes or until the fish starts to flake. Lift the fish and prawns out of the milk, break the fish into large flakes and discard any skin, then transfer to a biking dish about 3 litres in capacity. Strain the milk into a measuring jug and discard the flavourings.
- Melt 100g of the butter in a saucepan over a medium heat. Stir in the flour and cook, continuing to stir, until a paste (roux) has formed. Gradually add the poaching milk, whisking constantly, and cook until you have a smooth, thickened sauce. Add a little more milk if needed. Season and stir in the mustard and half the dill, then pour over the fish.
- Drain the grated potatoes and pat with a clean tea towel until completely dry. Mix the grated potato and remaining dill with the grated cheese and season, then scatter over the base.
- Melt the remaining butter and brush over the pie. Bake for 30-40 minutes until crispy, golden and bubbling.
Recipe adapted from Clodagh’s Suppers: Suppers To Celebrate The Seasons by Clodagh McKenna (Kyle Books, £20)
Tip For a dramatic look, tuck in head-on prawns around the edge of the dish before adding the potato topping.