Fish Pie with Potato Rosti Topping September 18, 2023
A gorgeous, crispy, cheesy potato topping finishes this creamy caper-laced fish pie and calls out for warm crusty bread for mopping up the sauce. Check out the original recipe here.
INGREDIENTS
30 grams butter, at room temperature
3 tablespoons plain flour
2 cloves garlic, crushed
1 cup milk
1 cup chicken stock
2 teaspoons dried tarragon
1 tablespoon Dijon mustard
2 tablespoons capers, roughly chopped
600 grams firm white fish cut into bite-sized pieces
400 grams agria potatoes, peeled
1 cup grated aged cheddar cheese
2 spring onions, finely chopped
small handful parsley, finely chopped
2 tablespoons melted butter
sea salt and ground pepper
METHOD
- Preheat the oven to 180°C fan bake.
- Put the butter, flour and garlic in a small bowl and mash together with a spoon until it forms a smooth paste. Put the milk, stock and tarragon into a large saucepan and bring to the boil. Whisk the butter mixture into the simmering milk in 4 lots.
- Season with salt and pepper then simmer gently over a low heat for 8 minutes to cook out the flour and thicken, stirring occasionally. Stir in the mustard, capers and the fish, then tip into a large shallow baking dish.
- Grate the potatoes on the large holes of a box grater. In batches, spread out over a clean tea towel, roll up tightly then squeeze out excess water. Place in a large bowl and season generously. Add the cheese, spring onions and parsley, then toss with the butter.
- Scatter loosely over the fish and bake for 30–35 minutes or until bubbling and golden on top. Serve with a cooked green vegetable or salad and crusty bread. SERVES 4.
