Fish Pie with Potato Rosti Topping » Dish Magazine
A gorgeous, crispy, cheesy potato topping finishes this creamy caper-laced fish pie and calls out for warm crusty bread for mopping up the sauce.
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Ingredients
- 30 grams butter, at room temperature
- 3 tablespoons plain flour
- 2 cloves garlic, crushed
- 1 cup milk
- 1 cup chicken stock
- 2 teaspoons dried tarragon
- 1 tablespoon Dijon mustard
- 2 tablespoons capers, roughly chopped
- 600 grams firm white fish cut into bite-sized pieces
- 400 grams agria potatoes, peeled
- 1 cup grated aged cheddar cheese
- 2 spring onions, finely chopped
- small handful parsley, finely chopped
- 2 tablespoons melted butter
- sea salt
- ground pepper
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