Period Living - - Recipes -

This is the ul­ti­mate fish pie – I prom­ise you! The smoky, creamy base of the pie topped with the crispy potato and cheese rösti on top is the per­fect tex­ture com­bi­na­tion. You can get the base made a day ahead, and then pre­pare the rösti on the day. Also feel free to swap out the salmon and had­dock for any meaty fish that you like and leave out the cheese in the potato rösti if you pre­fer.


450g floury pota­toes, such as Maris Piper

50g aged Dubliner cheese

250g skin­less smoked had­dock fil­let

250g skin­less and bone­less salmon fil­let

100g raw peeled prawns

400ml full-fat milk 1 shal­lot, peeled and halved

1 bay leaf

1 tsp black pep­per­corns

75g but­ter, soft­ened

50g plain flour

2 tsp Di­jon mus­tard

2 tbsp chopped dill

Sea salt and freshly ground black pep­per

Pre­heat the oven to 200°C/gas mark 6

1. Peel the pota­toes, then grate us­ing the large holes on a box grater. Place the grated pota­toes in a bowl of cold wa­ter to stop them from turn­ing brown. Grate the cheese us­ing the same side of the grater and set aside sep­a­rately.

2. Place the smoked had­dock, salmon and prawns in a saucepan, pour over the milk and drop in the shal­lot, bay leaf and pep­per­corns. Cook over a low heat for 5 min­utes, then drain, re­serv­ing the poach­ing milk but dis­card­ing the onion, bay leaf and pep­per­corns. Trans­fer the fish to a bak­ing dish.

3. Melt 50g of the but­ter in a saucepan over a medium heat. Stir in the flour and cook, con­tin­u­ing to stir, un­til a paste (roux) forms. Then grad­u­ally add the re­served fish poach­ing milk as well as the mus­tard, whisk­ing con­stantly, and cook un­til you have a smooth, thick­ened sauce. Sea­son with salt and pep­per and stir in half the dill, then pour the sauce over the fish.

4. Drain the grated pota­toes and pat with a clean teatowel un­til they are com­pletely dry. Mix the grated pota­toes and the re­main­ing dill into the grated cheese and sea­son with salt, then scat­ter over the fish and the sauce.

5. Melt the re­main­ing but­ter in a saucepan and brush over the top of the pie to en­sure that the top gets re­ally crispy. Bake for 20 min­utes or un­til the top is beau­ti­fully golden brown. ➤

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.