Ingredients
- Desiree or Estima potatoes 750g, scrubbed but skin left on
- leeks 2, washed and sliced
- butter 75g
- plain flour 2 tbsp
- whole milk 350ml
- flat-leaf parsley a small bunch, chopped
- luxury fish pie mix 1 pack, fish cut into chunks
- raw peeled prawns 200g
Method
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Step 1
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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Step 2
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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Step 3
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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Step 4
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.
Nutritional Information
- Kcals 581
- Fat 22.6g
- Saturates 12.8g
- Carbs 45.6g
- Sugars 7.5g
- Fibre 6.5g
- Protein 45.5g
- Salt 1.8g
