Meal Ten - Nathan's Creamy Fish Pie with Herb & Nut Crumb and Honey Glazed Chanterray Carrots with Courgette Rosti

This dish turned out a lot better than the starter.

After thinking all day about what I wanted to make tonight, I decided to go the fish pie route.

I normally pop a mashed potato topping but decided to go for something different as a had a couple of bunches of herbs and some stale bread to use up.

As part of my blog is to try and reduce food wastage, the obvious option was to go for a herb crumb.

Generally with my normal fish pie, the white sauce flavoured with the fish juices and the chopped dill is counteracted by the creaminess of the mashed potato, but as there was no potato topping tonight, I decided to add some strong cheese to the sauce to offer a balance to the abundance of herbs.

You know what? It worked. I was very pleased with the outcome.

For most of my fish pies, I tend to go over the top with the amount of fish, but with the beginning of February being tight money wise, I opted for a bag of white fish fillets, some prawns that were on offer and then bulked up with peas and mushrooms.

To go with the pie, I felt I needed some vegetables, as I've eaten a lot of pasta and rice over the past couple of days, so I opted for some chanterray carrots, some French beans and a homemade concoction of broccoli, flour, parmesan and salt and pepper for the rosti.

Ingredients:

Pie Filling

520g white fish fillets

300g fresh jumbo prawns

punnet of button mushrooms, quarted

200g extra mature cheddar, grated

50g parmesan, finely grated

milk

fresh dill, finely chopped

Crumb

2 small baguettes, breadcrumbed

a handful of fresh flat leaf parsley

a handful of fresh basil leaves

a small bag of hazelnuts, roasted and then blitzed in the food processor

Rosti

1 courgette, grated and water extracted

2 tsps flour

parmesan, finely grated

olive oil