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750 g/1.75 lb potatoes, cubed
300 ml/0.5 pt/1.25 cups milk
50 g/2 oz/0.25 cup butter or margarine
2.5 ml/0.5 tsp grated nutmeg
350 g/12 oz cod or other white fish fillets
25 g/1 oz/0.25 cup plain (all-purpose) flour
15 ml/1 tbsp chopped parsley
Salt and freshly ground black pepper
50 g/2 oz cooked, peeled prawns (shrimp)
1 hard-boiled (hard-cooked) egg, chopped
25 g/1 oz/0.25 cup strong, hard cheese, grated
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Method :
Cook the potatoes in boiling salted water for about 10 minutes until
tender, then drain and mash with 30 ml/2 tbsp of the milk, half the butter
or margarine and the nutmeg. Poach the fish in 150 ml/0.25 pt of the milk
for 8 minutes, then lift the fish from the pan, reserving the milk, remove
and discard the skin and flake the flesh. Melt the remaining butter or
margarine in a saucepan, stir in the flour and cook for 1 minute. Strain
the milk in which the fish was cooked into the pan with the remaining milk
and cook, stirring, until the sauce thickens. Add the parsley and season
to taste. Spread half the potato on the base of an ovenproof dish and
cover with the prawns and chopped egg. Spoon over the fish, pour on the
sauce, sprinkle with cheese and pipe or spoon the remaining potato around
the edge of the dish. Bake in a preheated oven at 200°C/400°F/gas mark 6
for 25 minutes until hot and lightly browned. |