Getting ahead with fish pie and using frozen fish

Hello,

Frozen fish gives off quite a bit of liquid when its cooked so I would change the way you prepare the recipe a little.

Firstly, I would defrost your fish, prawns and scallop’s.

Heat the wine and fish stock in a medium saucepan, add some seasoning, then add the scallops and, when it comes back to a simmer, time it for exactly 1 minute before removing them with a draining spoon to a colander over a bowl. Next add the diced fish to the simmering stock - in two batches - following the same procedure (back to a simmer, but this time cook each batch for 2 minutes). and finally, the prawns, only this time poach them until they turn pink and opaque.  

Then strain cooking juices from the pan and the juices from the bowl beneath the cooked fish.

Now rinse the pan you cooked the fish in, melt the butter in it, whisk in the flour and gently cook for 2 minutes. Then gradually add the strained fish stock little by little, whisking all the time. When you have a smooth sauce, turn the heat to its lowest setting and let the sauce gently cook for 5 minutes. 

Then, whisk in the crème fraîche, followed by the cornichons, parsley and dill. Give it all a good seasoning and remove it from the heat.

To make the rösti, peel the potatoes and, using the coarse side of a grater, grate them into long shreds into a bowl. Then add the capers and the melted butter and, using two forks, lightly toss everything together so that the potatoes get a good coating of butter. Then, finally scatter the cheese over the surface

Cover and keep in the fridge.

On the day bake on a high shelf of the oven for 45 minutes.

Best wishes

Lindsey