Fish Pie With Crispy Cheddar Rosti

Fish Pie Landscape 1 copy.jpg

Watch Clodagh make this here

Serves 2
 

INGREDIENTS:

450g/16 oz floury potatoes, such as Maris Piper, peeled

250g/9 oz smoked haddock fillets, skinless

250g/9 oz salmon fillets, skinless
100g/3½ oz prawns

400ml/14 fl oz milk
50g/2 oz flour

50g/2 oz butter, softened

25g/1 oz butter, melted

2 tbsp fresh dill

50g/2 oz mature

Dubliner Cheddar cheese, grated

salt and freshly ground black pepper

2 tsp Dijon mustard

1 shallot, cut in half

1 bay leaf

1 tsp black peppercorns

METHOD:

1. Preheat the oven to 200°C/400°F/gas mark 6 and grate the raw potatoes with the larger part of a box grater and pop the grated potatoes into a bowl of cold water to stop them from going brown. Grate the cheddar using the same said of the grater and set aside in a bowl.


2. 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. Then add the fish to the roasting tray.


3. Melt 150g 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 whisk, until the sauce is smooth and thick. Season with salt and pepper, add in half the dill and pour over the fish.


4. Drain the grated potatoes and pat dry with a clean tea towel until they are completely dry. Mix the grated potatoes in a bowel with the grated cheddar, rest of the dill and sea salt and scatter over the fish and the sauce.


5. Melt the remaining butter in a saucepan and brush over the top of the pie to ensure the top gets really crispy. Bake for 20 minutes, or until golden brown.


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