Summer Fish Pie With Lemon Rosti Topping
A community recipe by AdminNot tested or verified by Nigella.com
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Cook potatoes, with skins on, in a pan of boiling salted water for 10 mins. Drain, rinse with cold water and transfer to a plate to cool. Meanwhile, melt 50g (2oz) of the butter in a large saucepan and add the flour. Cook over a gentle heat for a min or two, then take off the heat and gradually whisk in the milk and creme fraiche. Season with salt and pepper, bring to a simmer and cook for 3 mins. Preheat oven to 220C. Melt remaining butter in a pan with the lemon zest and capers. While the butter melts, peel and coarsely grate the potatoes into long strips into a bowl. Pour over the butter and season with salt and pepper. Use 2 forks to toss the mixture together. Add fish, prawns, leeks, mustard and dill to the sauce and stir. Put the mixture into the dish and scatter the potato over the top - don't pack it down too much. Transfer to a baking tray and bake for 30-45 mins, or until the top is crisp and golden.
Cook potatoes, with skins on, in a pan of boiling salted water for 10 mins. Drain, rinse with cold water and transfer to a plate to cool. Meanwhile, melt 50g (2oz) of the butter in a large saucepan and add the flour. Cook over a gentle heat for a min or two, then take off the heat and gradually whisk in the milk and creme fraiche. Season with salt and pepper, bring to a simmer and cook for 3 mins. Preheat oven to 220C. Melt remaining butter in a pan with the lemon zest and capers. While the butter melts, peel and coarsely grate the potatoes into long strips into a bowl. Pour over the butter and season with salt and pepper. Use 2 forks to toss the mixture together. Add fish, prawns, leeks, mustard and dill to the sauce and stir. Put the mixture into the dish and scatter the potato over the top - don't pack it down too much. Transfer to a baking tray and bake for 30-45 mins, or until the top is crisp and golden.
Introduction
From Sainsbury's magazine Serves 6-8 Requires a 2.95 litre (5 pint) capacity ovenproof dish
From Sainsbury's magazine Serves 6-8 Requires a 2.95 litre (5 pint) capacity ovenproof dish
Ingredients
Serves: 8
Metric
Cups
- 900 grams desiree potatoes (medium, even sized)
- 125 grams butter
- 50 grams plain flour
- 340 millilitres milk
- 200 millilitres creme fraiche
- 1 large lemon (zest of)
- 2 tablespoons capers
- 400 grams white fish (e.g. haddock or coley, skinned and cut into 4cm chunks)
- 480 grams salmon fillets (cut into 4cm chunks)
- 400 grams raw king prawns
- 2 leeks (trimmed and thinly chopped)
- 1 tablespoon Dijon mustard
- 25 grams fresh dill (fresh, leaves only, chopped)
- salt
- black pepper
- 31¾ ounces yukon gold potatoes (medium, even sized)
- 4⅖ ounces butter
- 1¾ ounces all-purpose flour
- 12 fluid ounces milk
- 7 fluid ounces creme fraiche
- 1 large lemon (zest of)
- 2 tablespoons capers
- 14⅛ ounces white fish (e.g. haddock or coley, skinned and cut into 4cm chunks)
- 16⅞ ounces salmon fillets (cut into 4cm chunks)
- 14⅛ ounces raw king shrimp
- 2 leeks (trimmed and thinly chopped)
- 1 tablespoon dijon mustard
- ⅞ ounce fresh dill (fresh, leaves only, chopped)
- salt
- black pepper
Method
Summer Fish Pie With Lemon Rosti Topping is a community recipe submitted by Admin and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by GhislaineKaseba on 21st October 2013
Show more commentsTried this recipe today...went swimmingly!!! My 14 month old son loved it!!! Would definitely recommend