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:

Quickview
555k Calories
32g Protein
26g Total Fat
47g Carbs
26% Health Score
Limit These
Calories
555k
28%

Fat
26g
41%

  Saturated Fat
15g
99%

Carbohydrates
47g
16%

  Sugar
11g
13%

Cholesterol
122mg
41%

Sodium
405mg
18%

Get Enough Of These
Protein
32g
65%

Vitamin K
90µg
86%

Selenium
54µg
78%

Phosphorus
513mg
51%

Potassium
1524mg
44%

Vitamin A
1993IU
40%

Vitamin B6
0.73mg
37%

Vitamin B12
1µg
31%

Vitamin C
24mg
30%

Vitamin B1
0.43mg
29%

Manganese
0.56mg
28%

Vitamin B2
0.47mg
28%

Vitamin B3
5mg
27%

Magnesium
108mg
27%

Folate
101µg
25%

Calcium
246mg
25%

Vitamin D
3µg
23%

Iron
3mg
19%

Copper
0.35mg
18%

Fiber
3g
16%

Vitamin B5
1mg
13%

Vitamin E
1mg
13%

Zinc
1mg
12%

covered percent of daily need
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