Luxury fish pies with rösti topping
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 750g Desiree or Estima potatoes, scrubbed but skin left on
- 2 leeks, trimmed, washed and sliced
- 75g butter
- 2 tbsp plain flour
- 350ml whole milk
- a small bunch flat-leaf parsley, chopped
- 1 pack luxury fish pie mix, fish cut into chunks
- 200g raw peeled prawns
Method
- 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.
- 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.
- 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.
- 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.
