Description
This comforting Rosti-topped fish pie combines tender coley fish in a creamy leek sauce, finished with a golden, crispy rosti topping made from waxy potatoes. The dish is easy to prepare and perfect as a warming meal.
Ingredients
Scale
Fish and Sauce
- 300g waxy potatoes, halved
- 250g skinless coley fillets (frozen coley is suitable)
- 300ml milk
- 50g butter, divided
- 1 leek, finely sliced
- 25g flour
- 2 tbsp chopped parsley
- 2 tsp Dijon mustard
Instructions
- Prepare potatoes: Cook the potatoes in boiling salted water for 5-7 minutes until they are almost tender but still firm enough to grate. Drain them and refresh under cold running water to stop the cooking process.
- Cook the fish: Place the coley fillets in a shallow saucepan and pour over the milk. Bring to a gentle simmer and cook for 5 minutes until the fish is cooked through. Drain the fish, reserving the milk, then set the fish aside.
- Make the leek sauce: Heat half of the butter in a medium saucepan and sauté the finely sliced leek for 5-6 minutes until softened. Stir in the flour and cook for 1 minute to form a roux, then remove from heat.
- Add milk to sauce: Gradually stir the reserved milk into the leek and flour mixture, stirring well between additions to avoid lumps. Return the pan to the heat and bring the sauce to a boil. Allow it to simmer gently for 2 minutes to thicken, then stir in the chopped parsley and Dijon mustard.
- Assemble the pie: Flake the cooked fish into large chunks and fold gently into the leek sauce. Transfer this mixture to a small ovenproof dish.
- Prepare the rosti topping: Coarsely grate the cooked potatoes. Melt the remaining butter and toss it with the grated potatoes. Season with salt and pepper to taste.
- Grill the pie: Scatter the potato mixture evenly over the fish and sauce. Place the dish under a medium grill for 5-10 minutes until the topping is golden brown and the potatoes are tender.
Notes
- Use waxy potatoes like red or new potatoes for the best rosti texture.
- If coley is not available, other white firm fish like cod or haddock can be substituted.
- Make sure to coarsely grate the potatoes to get a good crispy topping.
- Serve the pie with a simple green vegetable or salad for a complete meal.
- Do not overcook the potatoes in the boiling step; they need to be firm to grate properly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: British
Keywords: fish pie, rosti topping, coley fish, leek sauce, British recipe, easy seafood dinner
