Rosti-topped Fish Pie
In this comforting dish, tender coley fish swims in a creamy mustard sauce, tucked under a golden crust of grated waxy potatoes. A savory medley of leeks and parsley add depth and freshness to each bite. Perfect for a cozy night in or a special dinner.
— Constant Cookbook
Ingredients
- 300g waxy potatoes , 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
Instructions
- 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.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 533 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 45 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 1.23 milligram of sodium
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