Fish Pie With Crispy Cheddar Rosti
Fish Pie With Crispy Cheddar Rosti
To save time, the filling can be made the night before, then just whip up the rosti topping on the day. This recipe can be doubled and tripled. The most important thing is to make sure you source good-quality fish. My favourite fishmonger’s in London is Bourne’s Seafood in Highbury Barn. If you do make it to Bourne’s, make sure you down a few Carlingford Irish rock oysters while they prepare your fish. They taste like the Atlantic Ocean.
I like to serve my fish pie with grilled purple sprouting broccoli or asparagus, which should be in season in the next week. A lovely wine to accompany this fish pie would be Champteloup Chardonnay from the Loire Valley — it has a delicious creamy texture and a mineral backbone, which complements the smoked haddock perfectly.
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