The Ultimate Rosti Topping Cress Fish Pie...
When I found out it was 'British Pie week' I wanted to share my recipe with you all. It doesn't take a great deal of time nor effort and makes an impressive dish for a supper party ~ Excuse the pun in the title I could have trundled on for hours! Let me know if you have any questions, I'll be happy to assist :)
Place the onion quarters in a pan along with the bay leaf, cream and milk and bring to the simmer. Add the salmon and smoked haddock and poach for 4 minutes. Sieve the creamy sauce into a jug and add the cress, place the fish in a bowl.
In a large frying pan melt the butter and add the leeks, cook until softened. Add the flour and stir for 1 minute. Now gradually stir in the creamy cress sauce, simmer for 15 minutes stirring occasionally - season to taste.
For the topping, hand grate or place the sweet potatoes into a food processor. Once grated, place in a tea towel and twist/ squeeze over the sink, this will remove any water and starch - season to taste. Melt the butter in a frying pan, add the rosti and cook until golden brown. P.s. if you prefer normal potatoes there's nothing stopping you from using those instead.
Preheat the oven to 180°C/200°C Gas mark 4.
Flake the salmon and haddock into the creamy cress/ leek sauce and add the prawns. Carefully stir through until fully combined. Transfer to an ovenproof dish.
Sprinkle the frozen peas on top and seal the contents with the sliced boiled eggs.
Pull the sweet potato rosti apart making it fluffy, then top the pie with the rosti first, then the grated cheese and last but not least sprinkle Weetabix over the top for a crunchy effect.
Bake in the oven for 25-30 minutes or until bubbling. Allow to stand for a few minutes.