Description
A comforting Rosti-topped fish pie combining tender coley fillets in a creamy leek sauce, finished with a golden, buttery grated potato crust grilled to perfection for a crispy texture.
Ingredients
Scale
Fish and Sauce
- 300g waxy potatoes, halved
- 250g skinless coley fillets (fresh or frozen)
- 300ml milk
- 50g butter, divided
- 1 leek, finely sliced
- 25g flour
- 2 tbsp chopped parsley
- 2 tsp Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare Potatoes: Cook the halved waxy potatoes in boiling salted water for 5-7 minutes, until they are almost tender but still firm enough to grate. Drain them and refresh under cold running water to stop cooking.
- Poach Fish: Place the coley fillets in a shallow saucepan and pour over the milk. Bring to a gentle simmer and cook for 5 minutes. Drain the fish, reserving the milk, and set the fish aside.
- Make Sauce: Heat half of the butter in a medium saucepan over medium heat. Add the finely sliced leek and cook for 5-6 minutes until softened. Stir in the flour and cook for 1 minute before removing the pan from heat.
- Build Sauce: Gradually add the reserved milk to the leek and flour mixture, stirring continuously between additions. Return the pan to the heat and bring the sauce to a boil, then let it simmer for 2 minutes until thickened. Stir in the chopped parsley and Dijon mustard. Season with salt and black pepper to taste.
- Assemble Pie: Heat the grill to high. Flake the cooked fish into large chunks and gently fold into the prepared sauce. Pour this mixture into a small ovenproof dish.
- Prepare Potato Topping: Coarsely grate the cooled potatoes. Melt the remaining butter and toss it with the grated potatoes. Season with salt and pepper, then scatter the potatoes evenly over the fish mixture to form the topping.
- Grill Pie: Place the assembled dish under a medium grill for 5-10 minutes until the potato topping is golden brown and tender. Remove from the grill and let it sit for a couple of minutes before serving.
Notes
- Waxy potatoes are preferable for the topping to ensure they hold their shape and create a crisp texture.
- Using reserved poaching milk adds flavor and richness to the sauce.
- Keep the grated potatoes coarsely grated to mimic traditional rosti texture.
- Adjust seasoning in the sauce and potato topping as needed for balance.
- If skin-on fish is used, ensure it is completely removed before flaking into the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: British
Keywords: rosti fish pie, coley fish recipe, leek sauce, grilled potato topping, comfort food, British fish pie
