Rosti-topped fish pie
The recipe Rosti-topped fish pie can be made in approximately 40 minutes. This recipe makes 2 servings with 556 calories, 32g of protein, and 27g of fat each. For $3.01 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. If you have flour, cod fillets, parsley, and a few other ingredients on hand, you can make it. 104 people were glad they tried this recipe. It is brought to you by BBC Good Food. It is a good option if you're following a pescatarian diet. Overall, this recipe earns a super spoonacular score of 89%. If you like this recipe, take a look at these similar recipes: Swede & potato rösti-topped shepherd’s pie, Rosti fish cakes, and Rösti Bolognese pie.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 25 minutes
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
Equipment:
sauce pan
grill
Cooking instruction summary:
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.
Step by step:
1. Cook the potatoes in boiling salted water for 5-7 mins, until almost tender but firm enough to grate.
2. Drain and refresh under cold running water.
3. Put the coley in a shallow saucepan and pour over the milk. Bring to a simmer and cook for 5 mins.
4. Drain the fish, reserving the milk, then set aside.
5. 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.
6. 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.
7. Place under a medium grill for 5-10 mins until the potatoes are golden and tender.
Nutrition Information:
covered percent of daily need
