Clodagh McKenna's fish pie with Dubliner cheese rösti topping - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Clodagh McKenna’ s fish pie with Dubliner cheese rösti topping By You Magazine - January 18, 2019 This is the ultimate fish pie – I promise you! I cook regularly on Sunday Brunch and last winter I cooked this dish. I was inundated with viewers sending me their pictures of this fish pie from their kitchens at home, so this is definitely my most celebrated TV recipe to date! The smoky, creamy base of the pie topped with the crispy potato and cheese rösti on top is the perfect texture combination. You can get the base made a day ahead, and then prepare the rösti on the day. Also feel free to swap out the fish for any meaty fish that you like and leave out the cheese in the potato rösti if you prefer. Dora Kazmierak SERVES 2 450g floury potatoes, such as Maris Piper 50g aged Dubliner cheese 250g skinless smoked haddock fillet 250g skinless salmon fillet 100g raw peeled prawns 400ml full-fat milk 1 shallot, peeled and halved 1 bay leaf 1 teaspoon black peppercorns 75g butter, softened 50g plain flour 2 teaspoons Dijon mustard 2 tablespoons chopped dill sea salt and freshly ground black pepper 1. Preheat the oven to 200°C/gas mark 6. Peel the potatoes, then grate using the large holes on a box grater. Place the grated potatoes in a bowl of cold water to stop them from turning brown. 2. Grate the cheese using the same side of the grater and set aside separately. 3. Place the smoked haddock, salmon and prawns in a saucepan, pour over the milk and drop in the shallot, bay leaf and peppercorns. Cook over a low heat for 5 minutes, then drain, reserving the poaching milk but discarding the onion, bay leaf and peppercorns. Transfer the fish to a baking dish. 4. Melt 50g of the butter in a saucepan over a medium heat. Stir in the flour and cook, continuing to stir, until a paste (roux) forms. Then gradually add the reserved fish poaching milk as well as the mustard, whisking constantly, and cook until you have a smooth, thickened sauce. Season with salt and pepper and stir in half the dill, then pour the sauce over the fish. 5. Drain the grated potatoes and pat with a clean tea-towel until they are completely dry. Mix the grated potatoes and the remaining dill into the grated cheese and season with salt, then scatter over the fish and the sauce. 6. Melt the remaining butter in a saucepan and brush over the top of the pie to ensure that the top gets really crispy. Bake for 20 minutes or until golden brown. Recipe from Clodagh’s Suppers by Clodagh McKenna, published by Kyle Books, £20 RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved