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Summer Fish Pie With Lemon Rosti Topping

A community recipe by

Not tested or verified by Nigella.com

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Introduction

From Sainsbury's magazine Serves 6-8 Requires a 2.95 litre (5 pint) capacity ovenproof dish

From Sainsbury's magazine Serves 6-8 Requires a 2.95 litre (5 pint) capacity ovenproof dish

Ingredients

Serves: 8

Metric Cups
  • 900 grams desiree potatoes (medium, even sized)
  • 125 grams butter
  • 50 grams plain flour
  • 340 millilitres milk
  • 200 millilitres creme fraiche
  • 1 large lemon (zest of)
  • 2 tablespoons capers
  • 400 grams white fish (e.g. haddock or coley, skinned and cut into 4cm chunks)
  • 480 grams salmon fillets (cut into 4cm chunks)
  • 400 grams raw king prawns
  • 2 leeks (trimmed and thinly chopped)
  • 1 tablespoon dijon mustard
  • 25 grams fresh dill (fresh, leaves only, chopped)
  • salt
  • black pepper
  • 31¾ ounces yukon gold potatoes (medium, even sized)
  • 4⅖ ounces butter
  • 1¾ ounces all-purpose flour
  • 12 fluid ounce milk
  • 7 fluid ounce creme fraiche
  • 1 large lemon (zest of)
  • 2 tablespoons capers
  • 14⅛ ounces white fish (e.g. haddock or coley, skinned and cut into 4cm chunks)
  • 16⅞ ounces salmon fillets (cut into 4cm chunks)
  • 14⅛ ounces raw king shrimp
  • 2 leeks (trimmed and thinly chopped)
  • 1 tablespoon dijon mustard
  • ⅞ ounce fresh dill (fresh, leaves only, chopped)
  • salt
  • black pepper

Method

Summer Fish Pie With Lemon Rosti Topping is a community recipe submitted by Admin and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cook potatoes, with skins on, in a pan of boiling salted water for 10 mins.
  • Drain, rinse with cold water and transfer to a plate to cool. Meanwhile, melt 50g (2oz) of the butter in a large saucepan and add the flour.
  • Cook over a gentle heat for a min or two, then take off the heat and gradually whisk in the milk and creme fraiche.
  • Season with salt and pepper, bring to a simmer and cook for 3 mins.
  • Preheat oven to 220C. Melt remaining butter in a pan with the lemon zest and capers. While the butter melts, peel and coarsely grate the potatoes into long strips into a bowl.
  • Pour over the butter and season with salt and pepper. Use 2 forks to toss the mixture together.
  • Add fish, prawns, leeks, mustard and dill to the sauce and stir. Put the mixture into the dish and scatter the potato over the top - don't pack it down too much.
  • Transfer to a baking tray and bake for 30-45 mins, or until the top is crisp and golden.
  • Cook potatoes, with skins on, in a pan of boiling salted water for 10 mins.
  • Drain, rinse with cold water and transfer to a plate to cool. Meanwhile, melt 50g (2oz) of the butter in a large saucepan and add the flour.
  • Cook over a gentle heat for a min or two, then take off the heat and gradually whisk in the milk and creme fraiche.
  • Season with salt and pepper, bring to a simmer and cook for 3 mins.
  • Preheat oven to 220C. Melt remaining butter in a pan with the lemon zest and capers. While the butter melts, peel and coarsely grate the potatoes into long strips into a bowl.
  • Pour over the butter and season with salt and pepper. Use 2 forks to toss the mixture together.
  • Add fish, prawns, leeks, mustard and dill to the sauce and stir. Put the mixture into the dish and scatter the potato over the top - don't pack it down too much.
  • Transfer to a baking tray and bake for 30-45 mins, or until the top is crisp and golden.
  • Tell us what you think

    What 1 Other has said

    • Tried this recipe today...went swimmingly!!! My 14 month old son loved it!!! Would definitely recommend

      Posted by GhislaineKaseba on 21st October 2013
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