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Fish Pie with Rösti Caper Topping

I love a GOOD fish pie... when it comes to this dish I am seriously fussy, so much so that I have ceased ordering it when eating out because it always tends to be way too rich and heavy on the tummy, usually due to the large amount of dairy in a traditional recipe. 

I have experimented quite a few times with this dish that I am now super confident that if you make it you'll love it too; deliciously creamy, satisfying and both dairy and gluten free (should you wish it to be!). 



Ingredients: (serves 4)

2 Large Baking Potatoes
2 tbsp Baby Capers
50g Vegetable/Sunflower Spread 

50g Vegetable/Sunflower Spread 
50g Plain Flour / Gluten Free Flour
275ml Vegetable Stock
150ml Coconut Milk / Almond Milk 
2 tbsp Fish Sauce 
6 Pickled Cornichons 
Handful of chopped parsley 

750g Mixed Fish (cleaned and diced)
Method:

Prepare the potatoes by scrubbing them clean (do not peel), cut them in half making sure they are roughly the same size then place in a saucepan of cold water. Once they have come to the boil cook for 15minutes then sieve and set aside when ready.
Melt the vegetable spread in a pan, whisk in the flour and gently cook for 2 minutes. Then gradually add the vegetable stock, fish sauce and milk in small amounts, whisking all the time. When you have a smooth sauce, turn the heat to its lowest setting and let the sauce gently cook for 3 minutes. Mix in the pickled cornichons and parsley then remove the pan from the heat.
To make the potato rösti topping, peel the potatoes and grate with a food processor grating attachment or if this isn't an option grate them into long strands by hand into a bowl. Melt the vegetable spread in a pan, add the capers and toss the potato making sure all strands are well coated season with a touch of salt and pepper.
Combine the fish with the sauce in a baking dish.
Sprinkle the rösti on top, lightly spreading it out with your fingers as evenly as possible. Bake for 35-40 minutes at 200c
You can also make the fish pie in advance if needed, as long as the sauce cools down completely before adding the mixed fish. When the topping is on, cover the dish loosely with clingfilm and pop in the fridge until you're ready to cook it. Then give it an extra 5-8 minutes' cooking time.

Like It? Tried It? Tweaked It? Let me know!

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