Rösti fish pie-recipe
The Fish Pie, otherwise called a Fisherman’s Pie ( on the grounds that the garnish is like that of shepherd’s pie, in that it utilizes pureed potatoes.), is a customary British dish, said to have begun in Scotland.
In prior times, fish was eaten to respect the Roman goddess Venus. Romans were enamored with eating fish however when they attacked Britain they were affronted for the sum they consumed. Around then in Britain, fish was fundamentally consumed on Fridays. The Fisherman’s Pie formula was subsequently brought to Britain by these trespassers.
It is additionally said that during Lent, except for fish, meat was precluded thus to have an assortment in food, numerous new plans were attempted and hence the formula for fish pie developed. Generally, the pie would be made by consolidating it with flavors, wine, sugar and rosewater. The pie was canvassed in a cake sheet and heated.
The present fish pie is normally made with white, regularly smoked, fish (for instance cod, haddock or halibut) in a white sauce or cheddar sauce made utilizing the milk the fish was poached in. Prawns and hard bubbled eggs are other normal extra fixings. It is stove heated in a thicker style however isn’t normally made with the shortcrust or puff cake packaging that is related with most exquisite pies (for example steak and kidney pie).
Instead of a baked good packaging encasing the pie, a garnish of pureed potatoes (now and again with cheddar or vegetables, for example, onions and leeks added) is utilized to cover the fish during baking.
Rosti fish pie
- 1 1.2 litre (2pt) pie dish
- 4 large baking potatoes, washed
- 500 g skinless smoked haddock
fillets, cut into chunks
- 200 g bechamel sauce
- 100 g asparagus, trimmed and cut
into bite-sized pieces
- 1 tbsp freshly chopped dill
- 1 tbsp capers, drained
- 25 g butter, cut into small pieces
- Put the potatoes into a pan of boiling water and bring the water back to the boil, then simmer for 10 minutes until firm (but not raw) when tested with a skewer. Drain them thoroughly.
- Meanwhile, heat the oven to 190 C, 170 C fan, 375 F, gas 5. Put the haddock, bechamel sauce, asparagus, dill and capers into the pie dish.
- Wearing rubber gloves (as the potatoes may still be hot), peel off the skins with a sharp knife. Coarsely grate each one into individual mounds on a chopping board.
- Use a spatula to lift each potato mound on top of the fish mixture so it is covered. Dot the butter over the potatoes and season well. Bake for 25 minutes until the potatoes are golden, and the fish and asparagus are tender.
For bechamel sauce, melt 20g butter, add lOg flour and whisk in 200ml milk - semi-
, skimmed is fine - ..and season