« Creamy Fish Pie with Rosti Potato Topper »

Tartare sauce has loads of flavour and makes our white sauce extra creamy.

 Serves 6

Takes 50 mins 

Ingredients:

100g butter, melted
50g plain flour
150ml white wine
300ml whole milk
180g jar The English Provender Co. Tartare Sauce
500g large baking potatoes, peeled
2 lightly smoked salmon fillets, cut into chunks
300g haddock, cut into chunks
200g raw prawns
40g Cheddar, grated

Method

1 Over the heat, mix 50g of the butter with the flour to make a paste, then gradually add the wine and milk, stirring all the time. Continue stirring over the heat until thickened (about 5 mins). Stir in the tartare sauce and season to taste. Set aside to cool a little.

2 Heat the oven to Mark 5/190°C. Peel and boil the potatoes for 5 mins. When cool enough to handle, grate into a bowl. Stir in the rest of the butter, melted, and season. Arrange the chunks of fish and prawns in an ovenproof dish and mix with the sauce.

3 Arrange the potato over the top of the fish, sprinkle with the cheese and cook for 30 mins until golden, and the sauce is bubbling.

Get clever with leftovers…Mix any uneaten pie with extra mash to make firm cakes. Chill, then coat with beaten egg and breadcrumbs. Shallow fry for 10 mins, until hot all the way through and golden.