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Luxury Fish Pies with Rösti Topping |
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| Serves 4 |
Prep 30 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
750g Desiree or Estima potatoes, scrubbed but skin left on
2 spring onions, trimmed, washed and sliced
75g butter
2 tbsp plain flour
350ml whole milk
a small bunch parsley, chopped
1 pack, about 600g luxury fish pie mix, fish cut into chunks
200g raw peeled prawns
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Put the potatoes in a pan of
cold water and add 1 tsp of salt. Bring to a boil, then
simmer for 12 minutes. Drain completely then tip back into
the pan. Cover with a tea towel and the pan lid and leave
to cool completely.
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Heat the oven to 190C/fan
170C/gas 5. Cook the leeks gently in 50g of the butter,
until really soft. Stir in the flour and cook, stirring
for 5 minutes until it smells toasty. This will get rid of
any raw flour flavour. Gradually stir in the milk until
you have a thick sauce and simmer for 2 minutes. Season
well. Stir in the parsley, fish and prawns, then take off
the heat. Divide between 4 individual baking dishes.
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Peel the potatoes then roughly
grate on the coarsest side of a box grater. Melt the rest
of the butter and pour over the grated potatoes. Season,
then use 2 forks to toss the butter through the potatoes.
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Spoon the rösti mix on top of
the fish as lightly as you can (don’t pack it down or it
won’t crisp). Bake for 25-30 minutes, or until crisp and
golden on top.
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DAILY
DINNERS 
