A fish pie is such a classic recipe that people know and love all over the land however when the weather is warmer and the need for comfort food is high this is perfect. Move over mashed potato and usher in the dawn of the rosti! I used sockeye salmon which is firmer than most salmon so can stand up to cooking in a sauce. The addition of spinach and watercress is a welcome one to add a peppery kick which balances with the creamy sauce.
The crunchy rosti topping is easier to make than you think so do give it a go. Just make sure that the potato is well seasoned after you grate it. The potato strands need a quick rinse to remove the excess starch that comes out when they’re grated but this does not affect the end result. So, on your marks, get set… cook!
Ingredients- serves 2
20g unsalted butter
20g plain flour
150ml double cream
2 salmon fillets
300g waxy potatoes such as Desiree
Salt and pepper
1. Get going by making the sauce as this can be simmering away whilst you prepare the salmon. Take a pan and melt the butter and flour together to form a roux. Combine the milk and cream in a jug and gradually add this to the roux, stirring as you go to avoid any lumps. If a lump does sneak it, simply remove the pan from the heat and whisk the sauce until it disappears. Continue until all of it has been added and increase the heat to a gentle boil before lowering it again to a simmer. Stir until the sauce is thickened and silky; set aside to allow to cool slightly.
2. For the salmon, cut the fillets into large chunks. Choose an ovenproof baking dish and pop the salmon in. Take the watercress and spinach and gently wilt it in a pan before draining out any excess liquid and adding to the baking dish along with the salmon. Pour over the sauce.
3. Now is the time to preheat the oven to 180c/ 160 fan ready for baking. To prepare the potato rosti topping, bring a pan of water to the boil and cook the potatoes until just tender but firm enough to grate. Grate into long strands and refresh them by plunging them into a bowl of cold water. Remove and pat dry with kitchen paper. Add a squeeze of lemon to the potato strands, season well and scatter the strands over the top of the pie. Bake the pie for around half an hour so the salmon is cooked through and the pie topping is crunchy and golden. Serve with a simple leafy salad.
Creamy salmon, watercress and spinach rosti bake- a lighter version of an all time favourite!