Seafood Pie With Rösti Topping
Oct 23rd, 2008 | By Peter Minakis | Category: Dairy, English, Fish, Main, Potato, Recipe, Seafood, Swiss, Vegetables
Last year I recall seeing many seafood & fish pie dishes being presented by my Brit friends ‘oer across the pond. To all of you, each and every pie you baked had me salivating and I promised you all and myself to add this dish to my roster.
The kicker for this dish is what the book calls a “rösti” topping. For those not in the know, rösti is a Swiss dish of grated potato, usually mixed with butter or animal fat and fried into lovely patties of spud goodness.
This seafood pie emulates that taste and texture on the topping. Many fish & seafood pies get the mashed potato topping but when I read this technique, I loved it from the the “get go” and the result is a textured, fab looking topping that will please the eye and the belly on these cold autumn nights.
The dish comes from a book called Easy Entertaining by Julia Aitkens. There are few few photographs in the book but it’s jammed with many simple dishes that will WOW your guests with little effort.
This recipe originally called for smoked salmon – I had smoked mackerel. It’s all good as long as you added something smoked for the proper flavour mix.
Seafood Pie With Rösti Topping
Filling 
1 1 1/4 cups of cold milk
1 cup dry white wine
1/3 cup all-purpose flour
1/4 cup butter
1lb cod, haddock or other white fish 8oz. raw shrimp, peeled & deveined 8oz. of bay scallops
2 cups of frozen mixed vegetables (thawed & rinsed)
4oz. of smoked salmon
3-4 bunches of scallions, chopped
1/4 cup chopped fresh parsley
1/4 cup minced dill pickles
2 Tbsp. chopped fresh dill
splash of Worcestershire sauce
1/2 tsp. of black pepper
1/4 tsp. of salt
1 large bay leaf
1 clove of garlic
Topping
2 large Yukon Gold potatoes
1/3 cup of melted butter
salt and pepper
Pre-heated 400F oven
- For the filling: In a large sauepan over medium-high heat, combine the milk, wine and flour, bay leaf and whisk until smooth. Stir in butter and bring to a boil while whisking and the mixture becomes smooth and bubbly. Reduce to medium and whisk for a couple of minutes until it thickens.
- Add the fish and seafood, mixed vegetables, scallions, herbs, pickles and Worcestershire, salt and pepper and stir gently. Taste & adjust seasoning with salt and pepper and remove the bay leaf and garlic clove. Spoon/pour the mixture into a 11 by 7 inch baking lined with parchment.
- For the topping: Add the potatoes (skin on) to a large pot of water and fill with enough water to just cover. Bring to a boil and add salt and boil for 15-20 minutes, until just under-cooked. Drain and place in cold water to cool down just enough for you to safely handle them.
- Peel the skins off the potatoes with the aid of the back of a knife and using the largest holes of your box grater, grate the potatoes evenly over the surface of your seafood pie mixture.
- Using a brush, dip it in your melted butter and sprinkle over top of your potato topping. Lightly season the topping with salt and pepper and place in your pre-heated oven for 40-45 minutes. If necessary, heat the broiler and the broil your seafood pie for 2-3 minutes to get a golden-brown topping.
- Remove from the oven, allow to cool for 10 minutes, cut into portions and serve immediately with a dry white wine.
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I’ve never had a seafood pie, but that really looks amazing.
I’ve never had a seafood pie, but that really looks amazing.
I’ve never had a seafood pie, but that really looks amazing.
I’ve never had a seafood pie, but that really looks amazing.
I’ve never had a seafood pie, but that really looks amazing.
I’ve never had a seafood pie, but that really looks amazing.
I’ve never had a seafood pie, but that really looks amazing.
I’ve never had a seafood pie, but that really looks amazing.
Why have I never had seafood pie before???
What are you doing with all the leftovers? You made a lot? Good grief that topping should be against the law Peter!
This looks really good. I’ve never made a seafood pie before – my husband would love it!
looks delicious…now I’ll have to add to ‘my’ roster.
That looks awesome! So comforting.
I’m surprised you didn’t post something about hot wings, my little Facebook friend.
I could get all comfy, cosey, with a plate of this in front of me!
sometimes those are the best cookbooks. i’m always drawn to the books with the pretty pictures, but they are often disappointing. this pie sounds awesome!
sometimes those are the best cookbooks. i’m always drawn to the books with the pretty pictures, but they are often disappointing. this pie sounds awesome!
sometimes those are the best cookbooks. i’m always drawn to the books with the pretty pictures, but they are often disappointing. this pie sounds awesome!
sometimes those are the best cookbooks. i’m always drawn to the books with the pretty pictures, but they are often disappointing. this pie sounds awesome!
sometimes those are the best cookbooks. i’m always drawn to the books with the pretty pictures, but they are often disappointing. this pie sounds awesome!
sometimes those are the best cookbooks. i’m always drawn to the books with the pretty pictures, but they are often disappointing. this pie sounds awesome!
sometimes those are the best cookbooks. i’m always drawn to the books with the pretty pictures, but they are often disappointing. this pie sounds awesome!
sometimes those are the best cookbooks. i’m always drawn to the books with the pretty pictures, but they are often disappointing. this pie sounds awesome!
How could one resist a sea food pie with a golden brown top like that?
Can you hear my orgasmic screams. I love seafood and this looks like one rich dish.
This looks absolutely delicious. My mom is moving out to MI, finally, and I’ve been looking for recipes to spoil her with. She LOVES rosti potatoes and seafood – I think this may be her first night dinner!
Eugenia, glad you liked it. It seems the rosti topping is the highlight of this dish and I’ll will try it out on other dishes, like say a Shepherd’s Pie.
Stacey, it’s real easy…and doesn’t take that long.
I print rigth now, I just lOve all the ingrédients. A fish pie very original.
Beautiful
Yummy
Peter μας κακομαθαίνεις!!!
Το blog σου είναι υπέροχο…ότι συνταγή έχω φτιάξει πετυχαίνει και σε ευχαριστώ για αυτό!!!
Keep up the good work!!!
Kisses from sunny Athens
Ouranio