Rosti-topped fish pie

Name: Rosti-topped fish pie
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Global
Ingredients: 300 grams waxy potato, halved; 250 grams skinless coley fillets (look out for frozen coley); 300 milliliters milk; 50 grams butter; 1 leek, finely sliced; 25 grams flour; 2 Tbsps chopped parsley; 2 teaspoons Dijon mustard

The recipe Rosti-topped fish pie can be made in approximately 40 minutes. One portion of this dish contains approximately 32g of protein, 27g of fat, and a total of 556 calories. This recipe serves 2. Head to the store and pick up waxy potato, flour, butter, and a few other things to make it today. It is a good option if you're following a pescatarian diet.

Instructions

Cook the potatoes in boiling salted water for 5-7 mins, until almost tender but firm enough to grate.

Ingredients you will need

Potato

Water

Drain and refresh under cold running water.

Ingredients you will need

Water

Put the coley in a shallow saucepan and pour over the milk. Bring to a simmer and cook for 5 mins.

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

Drain the fish, reserving the milk, then set aside.

Ingredients you will need

Fish

Milk

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.

Ingredients you will need

Mustard

Parsley

Butter

All Purpose Flour

Sauce

Leek

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Potato

Butter

Sauce

Fish

Equipment you will use

Grill

Place under a medium grill for 5-10 mins until the potatoes are golden and tender.

Ingredients you will need

Potato

Equipment you will use

Grill

Equipment

Sauce Pan

Grill

Ingredients

Servings:

300grams

waxy potato, halved 250grams

skinless coley fillets (look out for frozen coley)300milliliters

milk 50grams

butter 1

leek, finely sliced 25grams

flour 2Tbsps

chopped parsley 2teaspoons

Dijon mustard

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Skyfall Pinot Gris. It has 4.8 out of 5 stars and a bottle costs about 13 dollars.