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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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.
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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