Creamy Fish Pie with Rosti Potato Topper
By English Provender Company
Published on 01 October 2017
Tartare sauce has loads of flavour and makes our white sauce extra creamy.Time and servings
50 minsTotal time
6Servings
20 minsPrep time
30 minsCooking time
Ingredients
- 50 g of plain flour
- 150 ml of white wine
- 2 lightly smoked salmon fillets, cut into chunks
- 300 g of haddock, cut into chunks
- 200 g of raw prawns
- 40 g of medium cheddar, grated
- 180 g of tartare sauce
- 100 g of butter, melted
- 300 ml of whole milk
- 500 g of large baking potatoes, peeled
Method
Step 1
Over the heat, mix 50g of the butter with the flour to make a paste, then gradually add the wine and milk, stirring all the time. Continue stirring over the heat until thickened (about 5 mins). Stir in the tartare sauce and season to taste. Set aside to cool a little.Step 2
Heat the oven to Mark 5/190°C. Peel and boil the potatoes for 5 mins. When cool enough to handle, grate into a bowl. Stir in the rest of the butter, melted, and season. Arrange the chunks of fish and prawns in an ovenproof dish and mix with the sauce.Step 3
Arrange the potato over the top of the fish, sprinkle with the cheese and cook for 30 mins until golden, and the sauce is bubbling.