~ Yorkshire Fish Pie with a Rosti Potato Topping ~
Fish on Friday
Here we are again, Friday! I have had such a busy week since I was last here (posting my fishy recipes), and therefore I am only sharing one recipe with you today – I do like to slip a couple of fishy posts in for Friday when I have time, so sorry about that. This recipe is a winner however, a family favourite from Scarborough in North Yorkshire, although it would also make a tasty mid-week supper, no need to wait until Friday. The original recipe has no leeks in it, and also there is a puff pastry lid, as well as some chopped hard-boiled egg; but I wanted to “lighten” this recipe up a wee bit and so I added some leeks in place of the eggs and also decided to have a potato topping, but using rosti potatoes as a change from mashed spuds that adorn most fish pies! I have to admit to be very pleased with the rosti potato topping, it made a wonderful contrast to the soft flesh of the fish and was wonderfully crunchy and crispy.
The great thing about this recipe is the ease of assembling it; yes, you do have to grate the potatoes, but that can be done some time before you need to cook the pie, at least thirty minutes. But, there is no white sauce to make, and as long as you don’t add TOO much milk to the fish filling, it is just the right consistency when cooked, as the fish and vegetables “swell” up in the milk as they cook. It’s pretty much a one dish meal, although I like to serve it with extra vegetables or a salad, and the children should like it too……..the combination of bacon and fish is a classic one, and never does it work as as well as it does as in this recipe. You can of course omit the ingredients that don’t rock your fishing boat, but do try it this way if you have no aversion to bacon or leeks.
Ling was a fish that my grandmother used a lot in her cooking, as well as Woof; it is a long bodied deep-water fish that is a member of the cod family, and the best is found in the North East Atlantic. It’s flesh is sweet, firm and white and is often used in recipes as a substitute for Monkfish. In actual fact, one of the best fried fish suppers I had in Whitby once, was when I tried small “goujons” of deep fried ling fillets. You can bake, fry and poach ling with ease and it works very well in pies, as I found out. Ling is also known as Lemon Fish, Ling Cod and Cobia, and as I understand it from John of Delish Fish, most of our catch from the North Atlantic is sent to France, which is a real shame.
Do try it if you see it at your local fishmongers, and let me know what you think of it – I am going to bake it wrapped in pancetta next time, as I often do when I cook with monkfish, and I will let you know what I think and share the recipe here if it’s any good! That’s it for my Fresh Fishy Friday post, see you tomorrow and have a wonderful weekend. Karen