LUXURY FISH PIE with ROSTI TOPPING
Ingredients
Instructions
  1. Boil potatoes with their skins on for 12 minutes. Drain and cover with a cloth
  2. Heat wine and fish stock together with the bay leaf and some seasoning and poach white fish gently for 5 minutes. Remove fish and strain liquid
  3. Rinse the pan and in it melt the butter. Whisk in the flour and cook for 2 minutes. Slowly add the strained stock and simmer gently for 5 minutes whisking to a smooth sauce. Add the parsley, cornichons, dill and crème fraiche. Check seasoning and remove from heat
  4. To make the rosti topping grate potatoes coarsely, add capers and melted butter and toss together well
  5. Add skinned white fish, scallops and prawns to the sauce and pile into a baking dish
  6. Cover with rosti mix, scatter the grated cheese over and bake on a high shelf for 35-40 minutes at 220 C
Recipe Notes

The shellfish are optional but if not used make up their weight with salmon or even some smoked fish