Fish pie with Dubliner cheese rösti top­ping

The Daily Telegraph - Saturday - - FOOD DRINK -

You can get the base made a day ahead, and then pre­pare the rösti on the day. Also feel free to swap out the fish for any meaty fish that you like and leave out the cheese in the potato rösti if you pre­fer.

SERVES TWO IN­GRE­DI­ENTS

450g floury pota­toes, such as Maris Piper

50g aged Dubliner cheese 250g skin­less smoked had­dock fil­let

250g skin­less 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

METHOD

Pre­heat the oven to 200C/180C fan/Gas 6.

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.

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 five min­utes, then drain, re­serv­ing the poach­ing milk but dis­card­ing the shal­lot, bay leaf and pep­per­corns. Trans­fer the fish to a bak­ing dish.

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.

Drain the grated pota­toes and pat with a clean tea towel 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.

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 golden brown.

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