Fish pie with Cheddar rosti topping
Ingredients
- 16 ounces floury potatoes, such as Maris Piper, peeled
- 9 ounces smoked haddock fillets, skinless
- 9 ounces salmon fillets, skinless
- 3 1/2 ounces prawns
- 14 fluid ounces milk
- 2 ounces flour
- 2 ounces butter, softened
- 1 ounce butter, melted
- 2 tablespoons fresh dill
- 2 ounces mature Dubliner Cheddar cheese, grated
- Salt and freshly ground black pepper
- 2 teaspoons Dijon mustard
- 1 shallot, cut in half
- 1 bay leaf
- 1 teaspoon black peppercorns
Directions
- Preheat the oven to 400 degrees Fahrenheit or Gas Mark 6.
- Grate the raw potatoes with the larger part of a box grater and place the grated potato into a bowl of cold water to stop them from going brown.
- Grate the Cheddar using the same side of the grater and set aside in a bowl
- Place the smoked haddock and the salmon in a saucepan, pour over the milk and drop in the onion, bay leaf and peppercorns.
- Cook over a low heat for five minutes, then drain, holding on to the milk but discarding the onion, bay leaf and peppercorns.
- Add the fish to your roasting tray.
- Melt two ounces of butter in a saucepan then stir in the flour and cook for five minutes to make a roux.
- Add the milk that you poached the fish in as well as the mustard, and beat, until the sauce is smooth and thick.
- Season with salt and pepper, add in half the dill and pour over the fish.
- Drain the grated potatoes and pat dry with a clean tea towel until they are completely dry.
- Mix the grated potatoes in a bowl with the grated cheddar, the rest of the dill and sea salt.
- Scatter over the fish and the sauce.
- Melt the remaining butter in a saucepan and brush over the top of the pie to ensure the top gets really crispy.
- Bake in the oven for 20 minutes, or until golden brown.
