Fish Pie with Potato Rosti Topping
Ingredients
- 30 grams butter, at room temperature
- 3 tablespoons plain flour
- 2 cloves garlic, crushed
- 1 cup milk
- 1 cup chicken stock
- 2 teaspoons dried tarragon
- 1 tablespoon Dijon mustard
- 2 tablespoons capers, roughly chopped
- 600 grams firm white fish cut into bite-sized pieces
Potato Topping
- 400 grams agria potatoes, peeled
- 1 cup grated aged cheddar cheese
- 2 spring onions, finely chopped
- small handful parsley, finely chopped
- 2 tablespoons melted butter
- sea salt and ground pepper
Instructions
- 1
Preheat the oven to 180°C fan bake.
- 2
Put the butter, flour and garlic in a small bowl and mash together with a spoon until it forms a smooth paste.
- 3
Put the milk, stock and tarragon into a large saucepan and bring to the boil. Whisk the butter mixture into the simmering milk in 4 lots.
- 4
Season with salt and pepper then simmer gently over a low heat for 8 minutes to cook out the flour and thicken, stirring occasionally.
- 5
Stir in the mustard, capers and the fish, then tip into a large shallow baking dish.
- 6
Grate the potatoes on the large holes of a box grater. In batches, spread out over a clean tea towel, roll up tightly then squeeze out excess water.
- 7
Place in a large bowl and season generously. Add the cheese, spring onions and parsley, then toss with the butter.
- 8
Scatter loosely over the fish and bake for 30–35 minutes or until bubbling and golden on top.
- 9
Serve with a cooked green vegetable or salad and crusty bread.
