Fish Pie With A Sweet And Savoury Rosti Topping

INGREDIENTS

INSTRUCTIONS

Mix the milk with the peppercorns, onion slice and bay leaf and  pour
into a round microwave-proof pie dish. Microwave for one minute,  until
hot.  2 Cut the smoked haddock, salmon and cod fillets into 2.5cm/1"
dice  and place in the pie dish.  3 Cover the dish with microwave-proof
clingfilm and pierce several  times. Microwave for 2-3 minutes until
the fish is cooked.  4 Put the eggs in a small pan of water and boil
for 10 minutes until  hard boiled. Grate the potatoes onto a clean tea
towel and squeeze  out any liquid. Season well with salt and pepper.
Remove the fish  from the microwave, peel back the clingfilm and strain
the milk into  a heat proof jug.  5 Discard the peppercorns, onion and
bay leaf. Heat the oil in a  non-stick frying pan. Press the potato
into the pan and cook each  side for 4-5 minutes until golden.  6 For
the Sauce: Melt the butter in a pan with the flour, allowing it  to
cook for a minute. Gradually add the milk and cream, stirring
continuously until you have a smooth sauce. Turn down to a gentle  heat
to keep warm.  7 Finely chop the parsley and add to the sauce with the
Parmesan.  Season with salt and pepper. Turn the rosti over. Drain the
eggs and  run under cold water, peel and cut into quarters.  8 To
Assemble the Pie: Place the fish in the bottom of the pie dish  and
cover with the egg. Stir the prawns into the sauce and pour over  the
pie. Microwave for two minutes until hot.  9 Cut the lemon and tomato
garnish. Remove the rosti from the pan and  drain on kitchen paper.  10
Remove the pie from the microwave and place a serving on a plate.
Place the rosti on top and add the lemon and tomato garnish before
serving.  Converted by MC_Buster.  Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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