Coley Recipe Ideas Recipes

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ROSTI-TOPPED FISH PIE



Rosti-topped fish pie image

Fish pie without the fuss - a good recipe for frozen white fish such as coley

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 8

300g waxy potato , halved
250g skinless coley fillets (look out for frozen coley)
300ml milk
50g butter
1 leek , finely sliced
25g flour
2 tbsp chopped parsley
2 tsp Dijon mustard

Steps:

  • Cook the potatoes in boiling salted water for 5-7 mins, until almost tender but firm enough to grate. Drain and refresh under cold running water. Put the coley in a shallow saucepan and pour over the milk. Bring to a simmer and cook for 5 mins. Drain the fish, reserving the milk, then set aside.
  • Heat half the butter in a medium saucepan, add the leek, then cook for 5-6 mins until softened. Stir in the flour for 1 min, then remove from the heat. Gradually add the milk, stirring well between each addition. Return to the heat and stir until the sauce comes to the boil. Simmer for 2 mins, then stir in the parsley and mustard.
  • Heat the grill to high. Flake the fish into large chunks, fold into the sauce, then place in a small ovenproof dish. Coarsely grate the potatoes. Melt the remaining butter, toss with the potatoes, season and scatter over the dish. Place under a medium grill for 5-10 mins until the potatoes are golden and tender.

Nutrition Facts : Calories 533 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.23 milligram of sodium

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