Night-ferry fish pie with potato rosti

A sharp green salad or peas with mint. Cream, leek and potato want something that cuts.

Chablis or Muscadet; a dry martini with a lemon twist; sparkling apple with a long lemon peel if skipping alcohol.

• Russet potatoes1.5 lb
• Firm white fish12 oz
• Smoked haddock or trout7.8 oz
• Leeks2 ea
• Whole milk2 cups
• Frozen peas1 cup
• Dijon mustard1 tbsp
• Flat-leaf parsley2 tbsp
• All-purpose flour2 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

35 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.

1. Read the whole method before you shop. This is a planning recipe for night-ferry fish pie with potato rosti, not a certified kitchen test.
2. Amounts below are one batch: 6 portions. Build a plan and this card scales itself to it.
3. Oven occupancy is 35 minutes per tray. Do not start this tray if the day-of oven window is already full.
4. Season, tray up, roast, rest. Hold only as long as the fixture hold time.
5. Holds about 20 minutes once finished. After that, quality drops — do not invent extra time.
6. Drink pairing: Chablis or Muscadet; a dry martini with a lemon twist; sparkling apple with a long lemon peel if skipping alcohol.
7. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.