Luxury Fish Pie with Rosti Caper Topping recipe | Delia Smith

Ingredients

• 5 fl oz (150 ml) dry white wine
• 10 fl oz (275 ml) carton of fish stock
• 1 bay leaf
• 1½ lb (700 g) halibut
• 2 oz (50 g) butter
• 2 oz (50 g) plain flour
• 2 level tablespoons crème fraîche
• 6 cornichons (Continental gherkins), drained, rinsed and chopped
• 1 heaped tablespoon chopped fresh parsley
• 1 level dessertspoon chopped fresh dill
• salt and freshly milled black pepper
• 8 oz (225 g) king scallops, including the coral, cut in half
• 4 oz (110 g) uncooked tiger prawns, thoroughly defrosted if frozen, and peeled
• 2 lb (900 g) Désirée or Romano potatoes, evenly sized if possible
• 1 level tablespoon salted capers or capers in brine, drained, rinsed and dried
• 2 oz (50 g) butter, melted
• 2 oz (50 g) strong cheddar cheese, finely grated