A classic dish and easy to make. Be sure to use sustainable sources of fish, for more info see the MSC website
Serves 4 people
- 700 grams floury potatoes such as King Edwards
- 350 grams white fish fillets (haddock, cod, pollock or salmon – MSC certified)
- 300 mL milk
- 1 bay leaf
- 6 peppercorns
- 1 pinch(es) ground nutmeg
- Parsley stalks
- 45 grams butter (15g for mash and 30g for the sauce)
- 1 tablespoon(s) plain flour
- 1 tablespoon(s) fresh chopped parsley
- 2 hard boiled eggs, chopped
- A little lemon juice
- 60 grams cooked prawns (optional)
- 60 grams grated cheddar
- Peel the potatoes and cut into small chunks. Put into a saucepan, add enough cold water to cover them, add salt, and bring to the boil. Lower the heat so the water bubbles rather than gallops. Cook until the potatoes are tender.
- Meanwhile, put the fish in a frying pan; add the milk, bay leaf, peppercorns, and nutmeg, plus a pinch of salt. Bring to the boil, but then turn heat right down so that the liquid barely moves, and cover the pan. The fish will be cooked in 5-6 minutes, depending on thickness.
- Alternatively the fish can be cooked in the microwave. Put it with the milk and flavourings into a microwavable dish, cover with clingfilm, pierce, and cook on full power for 3 to 5 minutes, depending on thickness.
- Carefully lift cooked fish from pan and remove skin and any bones. Flake the flesh. Strain the milk into a jug.
- Pre- heat the oven to 200C°, 400°F gas 6.
- When the potatoes are done, strain them through a colander and mash them, adding the butter, milk and salt and pepper to taste.
- In a clean pan, melt the butter over gentle heat. Using a wooden spoon stir in the flour and mix to a sandy paste.
- Gradually blend in the reserved milk, stirring continuously, until the sauce comes to the boil and is thick and smooth. Remove from the heat.
- Mix in the fish, parsley, hard-boiled eggs, lemon juice and prawns if using, taste and adjust seasoning if necessary.
- Spoon the mixture into your baking dish. Spread the mashed potatoes over the fish and roughen the surface with a fork.
- Sprinkle with the cheese, if using and bake in preheated oven for 30-35 minutes, or until the dish is hot through and the top of the potato is turning crisp and golden.
- Serve with green vegetables such as broccoli, spinach, peas, beans or a green salad.
Method
- Peel the potatoes and cut into small chunks. Put into a saucepan, add enough cold water to cover them, add salt, and bring to the boil. Lower the heat so the water bubbles rather than gallops. Cook until the potatoes are tender.
- Meanwhile, put the fish in a frying pan; add the milk, bay leaf, peppercorns, and nutmeg, plus a pinch of salt. Bring to the boil, but then turn heat right down so that the liquid barely moves, and cover the pan. The fish will be cooked in 5-6 minutes, depending on thickness.
- Alternatively the fish can be cooked in the microwave. Put it with the milk and flavourings into a microwavable dish, cover with clingfilm, pierce, and cook on full power for 3 to 5 minutes, depending on thickness.
- Carefully lift cooked fish from pan and remove skin and any bones. Flake the flesh. Strain the milk into a jug.
- Pre- heat the oven to 200C°, 400°F gas 6.
- When the potatoes are done, strain them through a colander and mash them, adding the butter, milk and salt and pepper to taste.
- In a clean pan, melt the butter over gentle heat. Using a wooden spoon stir in the flour and mix to a sandy paste.
- Gradually blend in the reserved milk, stirring continuously, until the sauce comes to the boil and is thick and smooth. Remove from the heat.
- Mix in the fish, parsley, hard-boiled eggs, lemon juice and prawns if using, taste and adjust seasoning if necessary.
- Spoon the mixture into your baking dish. Spread the mashed potatoes over the fish and roughen the surface with a fork.
- Sprinkle with the cheese, if using and bake in preheated oven for 30-35 minutes, or until the dish is hot through and the top of the potato is turning crisp and golden.
- Serve with green vegetables such as broccoli, spinach, peas, beans or a green salad.
Ingredients
- 700 grams floury potatoes such as King Edwards
- 350 grams white fish fillets (haddock, cod, pollock or salmon – MSC certified)
- 300 mL milk
- 1 bay leaf
- 6 peppercorns
- 1 pinch(es) ground nutmeg
- Parsley stalks
- 45 grams butter (15g for mash and 30g for the sauce)
- 1 tablespoon(s) plain flour
- 1 tablespoon(s) fresh chopped parsley
- 2 hard boiled eggs, chopped
- A little lemon juice
- 60 grams cooked prawns (optional)
- 60 grams grated cheddar