RÖSTI POTATO & PARSNIP FISH PIE

Rösti potato & parsnip fish pie. A topped fish pie is often a family favourite. Grating partially-cooked parsnip and potato makes a great textured topping and doesn’t require loads of butter.

Recipe courtesy CJ Jackson, Great British Seafood Revival – merlinunwin

Prep and cooking time: 1 hour

Serves: 4

Skill level: Easy

Preheat the oven to 190°C/gas mark 5

Ingredients

750g coley or any other white fish, pin boned and skinned
Salt and freshly ground black pepper
1 large leek, finely sliced and washed thoroughly
75g butter
50g plain flour
450ml milk
1 bay leaf
Grated nutmeg to taste
2 tbsp chopped parsley
300g potatoes, unpeeled and par boiled for 12 mins
300g parsnips, unpeeled and par boiled for 12 mins
30g grated Cheddar cheese

Method

• Cut the fish into 3cm pieces and lay at the base of an ovenproof dish, season, cover and refrigerate until required.
• Cook the leek in 50g of the butter for 8-10 minutes over a low heat until soft and translucent, stir often to prevent it catching. Stir in the flour and cook over a low heat for a further 3-4 minutes.
• Remove from the heat and blend in the milk, add the bay leaf, and return to the heat and bring slowly to the boil, stirring constantly.
• Add nutmeg, salt and pepper to taste, stir in the parsley and set aside to cool.
• Grate the potatoes and parsnips on the coarse side of the grater.
• Season well and toss with the Cheddar.
• To cook, spoon the sauce over the top of the fish and sprinkle with the grated potato and parsnip to cover the fish and sauce.
• Melt the remaining butter and drizzle over the top.
• Bake for 25-30 minutes or until the potato topping is crispy and the fish and sauce is piping hot.