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Rosti-topped fish pie

Fish pie without the fuss - a good recipe for frozen white fish such as coley

  • Prep: 15 mins
    Cook: 25 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 533
  • Carbohydrates 45
  • Saturated Fat 15
  • Sugar 10
  • Protein 34
  • Fat 26
  • Fibre 4
  • Salt 1.23

Nutrition per serving

  • Calories 533
  • Carbohydrates 45
  • Saturated Fat 15
  • Sugar 10
  • Protein 34
  • Fat 26
  • Fibre 4
  • Salt 1.23

Ingredients

  • 300g waxy potatoes, halved
  • 250g skinless coley fillets (look out for frozen coley)
  • 300ml milk
  • 50g butter
  • 1 leek, finely sliced
  • 25g flour
  • 2 tbsp chopped parsley
  • 2 tsp Dijon mustard

Method

  1. Cook the potatoes in boiling salted water for 5-7 mins, until almost tender but firm enough to grate. Drain and refresh under cold running water. Put the coley in a shallow saucepan and pour over the milk. Bring to a simmer and cook for 5 mins. Drain the fish, reserving the milk, then set aside.

  2. Heat half the butter in a medium saucepan, add the leek, then cook for 5-6 mins until softened. Stir in the flour for 1 min, then remove from the heat. Gradually add the milk, stirring well between each addition. Return to the heat and stir until the sauce comes to the boil. Simmer for 2 mins, then stir in the parsley and mustard.

  3. Heat the grill to high. Flake the fish into large chunks, fold into the sauce, then place in a small ovenproof dish. Coarsely grate the potatoes. Melt the remaining butter, toss with the potatoes, season and scatter over the dish. Place under a medium grill for 5-10 mins until the potatoes are golden and tender.

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