Rosti topped fish pie recipe_how to make it

Components:

For the Filling of the Fish Pie:

Cod and haddock fillets, white fish, cubed

Flaked shrimp or scallops, peeled carrots and peas, finely chopped shallots, minced garlic, and smoked salmon

. Chopped fresh dill, fish or vegetable stock

. All-purpose butter flour

. whole milk

. Dijon mustard

. To taste, add salt and pepper.

. Zest of lemons

Regarding Rösti Topping:

Peel and grate russet potatoes with olive oil or clarified butter

Add pepper and salt.

 Guidelines:

Get the Fish Pie Filling ready.

Shallots and garlic should be softly sautéed in butter.

To make a silky sauce, gradually whisk in milk and fish or vegetable stock after sprinkling in flour to make a roux.

Add a little lemon zest, fresh dill, salt, and pepper and stir.

Add the smoked salmon, cubed fish, carrots, peas, and shrimp. Simmer until the veggies are soft and the fish is just done.

Rösti Topping :

Peel and grate potatoes, then press out any extra liquid.

Add pepper and salt for seasoning.

Grated potatoes should be pressed into a thin, even layer in a skillet with hot olive oil or clarified butter. Before turning to fry the opposite side, let the bottom crisp.

 Put Together and Bake:

Set the oven to preheat.

Transfer the filling for the fish pie to a baking dish.

Lay the layer of golden rösti carefully on top of the filling.

Bake until the filling is bubbling and enticing and the rösti is crisp.

Present with Panache:

Add some more fresh dill and a squeeze of lemon as garnish.

Serve up heaping portions and let the layers of fish pie and golden rösti tempt your palate.

Pro Tip: Serve the Rösti-Topped Fish Pie with a side of colorful mixed greens tossed in a mild vinaigrette for a sophisticated presentation.

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