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HERE & NOW<br />
FOOD EDITOR’S<br />
SHOPPING<br />
BASKET<br />
Janine Ratcliffe’s<br />
favourite new<br />
products<br />
After 40 years at sea, fisherman Jimmy<br />
Buchan has turned supplier with Skipper’s<br />
Choice, a new fish-box delivery business.<br />
Customers can choose the size of their box<br />
and the type of fish they want from what’s<br />
on offer that day, so you’re guaranteed<br />
super-fresh, seasonal (and sustainable) fish.<br />
I was really impressed with the luxury fish<br />
pie pack in my box; large, whole fillets of<br />
haddock, smoked haddock and salmon to<br />
cut up. I’ve added prawns and a buttery rosti<br />
topping for a posh take on a fish pie. Boxes<br />
start at £19.50, skipperschoice.net<br />
Luxury fish pies<br />
with rösti topping<br />
1 HOUR | SERVES 4 | EASY | 4<br />
Desiree or Estima potatoes 750g,<br />
scrubbed but skin left on<br />
leeks 2, trimmed, washed and sliced<br />
butter 75g<br />
plain flour 2 tbsp<br />
whole milk 350ml<br />
flat-leaf parsley a small bunch, chopped<br />
luxury fish pie mix 1 pack, about 600g,<br />
fish cut into chunks<br />
raw peeled prawns 200g<br />
• Put the potatoes in a pan of cold water and<br />
add 1 tsp of salt. Bring to a boil, then simmer<br />
for 12 minutes. Drain completely then tip<br />
back into the pan. Cover with a tea towel<br />
and the pan lid and leave to cool completely.<br />
• Heat the oven to 190C/fan 170C/gas 5.<br />
Cook the leeks gently in 50g of the butter,<br />
until really soft. Stir in the flour and cook,<br />
stirring for 5 minutes until it smells toasty.<br />
This will get rid of any raw flour flavour.<br />
Gradually stir in the milk until you have<br />
a thick sauce and simmer for 2 minutes.<br />
Season well. Stir in the parsley, fish and<br />
prawns, then take off the heat. Divide<br />
between 4 individual baking dishes.<br />
• Peel the potatoes then roughly grate on<br />
the coarsest side of a box grater. Melt the<br />
rest of the butter and pour over the grated<br />
potatoes. Season, then use 2 forks to toss<br />
the butter through the potatoes.<br />
• Spoon the rösti mix on top of the fish as<br />
lightly as you can (don’t pack it down or it<br />
won’t crisp). Bake for 25-30 minutes, or until<br />
crisp and golden on top.<br />
PER SERVING 581 KCALS | FAT 22.6G | SATURATES 12.8G<br />
CARBS 45.6G | SUGARS 7.5G | FIBRE 6.5G<br />
PROTEIN 45.5G | SALT 1.8G<br />
September 2016 Omagazine.com 13
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