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Smoked haddock & prawn cheesy rösti fish pie
Sit ready-made rostis above a creamy, smoky haddock and prawn filling with some added greens, and you’ll save time on a classic fish pie, and gain crunch and flavour
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Ingredients
12 frozen potato rösti
600ml Essential British Free Range Semi Skimmed Milk
240g smoked haddock fillets
40g Essential Unsalted Butter, cubed
40g Essential Plain Flour
75g Seriously Strong Extra Mature Cheddar, grated
150g Essential Cooked King Prawns, patted dry
450g pack Essential Spinach, washed
Method
Preheat the oven to 220ºC, gas mark
7. Put the röstis onto a baking sheet and
bake for 10 minutes. Meanwhile, put the milk
into a large saucepan and add the haddock.
Simmer for 8 minutes, until the fish flakes
easily, then lift out onto a plate with a fish slice.
Off the heat, add the butter to the milk in
the pan and let it melt. Gradually but vigorously
whisk in the flour, then bring to the boil, until
thickened and smooth. Boil for 1 minute, then
remove from the heat and stir in 50g of the
cheese and all the prawns. Season.
Preheat a large saucepan over a medium
heat, then add the damp spinach. Wilt with the
lid on for 4 minutes, then drain and cool under
cold water. Drain again and squeeze out as
much water as possible using your hands.
Scatter the spinach into a medium ceramic
baking dish (about 1L or 18x28cm in size),
season, then flake in the haddock and pour
over the sauce. Stir gently. Tear the part-baked
röstis into chunks to cover the filling, then
scatter with the remaining cheese. Bake on the
hot baking sheet for 15 minutes, until bubbling,
golden and crisp. Delicious served with peas.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,314kJ/ 553kcals
Fat
29g
Saturated Fat
12g
Carbohydrates
38g
Sugars
9g
Fibre
4.1g
Protein
33g
Salt
2.5g
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