Luxury fish pies with rösti topping

Name: Luxury fish pies with rösti topping
Total time: 1 h
Yield: serves 4
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

1 hour
serves 4
A little effort

This recipe uses the luxury fish pie pack from Skipper's Choice a fish-box delivery business. You can also buy fillets of haddock, smoked haddock and salmon, cut them up yourself and mix in some prawns.

August 17, 2016 at 8:50 am

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

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.