Recipe by Aaliyah's&Aaron'sMum
This creamy dish is really easy and quite informal in a way yet made with luxury seafood and cheesy potato rosti topping instead of the regular mashed potato topping, it can be special enough for a smart dinner with family and close friends.
Top Review by Roxygirl in Colorado
I'd always admired your photo for this recipe so when I craved a fish pie I knew which recipe I"d make! I used salmon, cod, and shrimp. I added a few min. to my prep by cooking each fish separately in my pressure cooker, as I thought the salmon would overtake the other fish flavors. The combo of fish really reminded me of decadent lobster! I only had American cheese but it was smooth and creamy in the potatoes. I omitted the gherkins and add a couple chopped hard boiled eggs (the eggs went great!). Even though there's a fair amount of steps in the recipe it is straight-forward and goes smoothly. It made a large casserole and my husband and I loved having the leftovers (reheats great in micro). Thanks so much A & A's mum for another great recipe.
- 600 g fresh cod fish fillets or 600 g halibut steaks
- 250 g scallops, cut in half
- 250 g tiger shrimp, peeled and devained (defrosted if frozen)
- 500 ml fish stock or 500 ml vegetable stock
- 1 bay leaf
- 50 g butter
- 50 g plain flour
- 2 tablespoons double cream
- 5 -6 gherkins, drained and chopped
- 2 tablespoons chopped fresh parsley
- salt & freshly ground black pepper
For the rosti topping
- 1 kg desiree potato, nicely cleaned
- 50 g butter, melted
- 50 g cheddar cheese, finely grated
Directions See How It's Made
- Pre-heat the oven to gas mark 7/425°F/220°C.
- You will need a baking dish about 5 cm deep of 2 litre capacity, well buttered.
- Start off by boiling the potatoes, with skin on, in a saucepan with enough salted water.
- Once boiled though, strain off the water and cover them with a clean tea towel to absorb the steam.
- Meanwhile, heat the stock in a medium saucepan, add the bay leaf and season it well.
- Then cut the fish in half, if they are large pieces, add it to the saucepan and poach the fish gently for 5 minutes (it should be slightly undercooked).
- Using a draining spoon, remove the fish to a plate and strain the liquid through a sieve into a bowl.
- In the same pan you cooked the fish in, melt in the butter, whisk in the flour and cook for 2 minutes.
- Then gradually add the strained fish stock little at a time, whisking all the time.
- When you have a smooth sauce, turn the heat to its lowest setting and let the sauce gently cook for 5 minutes.
- Then whisk in the double cream, followed by the gherkins and chopped parsley.
- Give it all a good seasoning and remove it from the heat.
- Now to make the rösti, peel the potatoes and, using the coarse side of a grater, grate them into long shreds into a bowl.
- Then add the melted butter and lightly toss everything together using 2 forks so that the potatoes get a good coat of butter.
- Now remove the skin from the white fish and divide it into chunks, quite large if possible, and combine the fish with the sauce.
- Next, add the raw scallops and prawns to the fish mixture then spoon it into the prepared baking dish.
- Sprinkle the rösti on top, spreading it out as evenly as possible but not pressing it down too firmly.
- Finish it off by scattering the grated cheese all over the surface.
- Bake on a high shelf of the oven for 35-40 minutes until golden brown.
- If you would like to make the fish pie in advance, then you will have to let the sauce cool down completely before adding the fish, scallops and prawns. After you have spread the topping, cover the dish loosely with clingfilm and refrigerate it until you're ready to bake. But you will have to give it an extra 10 minutes of cooking time.