It's not the quickest dish to put together and was well over an hour before it was ready, but it certainly was tasty. I imagine you you posh it up a bit, by adding some other types of seafood in there, maybe some Prawns, Bugtails, even Lobster if your wallet was that way inclined.
Ingredients (serves 4)
- 200g boneless white fish fillets
- 200g skinless salmon fillet, pin-boned (ask your fishmonger to do this)
- 450ml milk
- 750g desiree or pontiac potatoes, peeled, chopped
- 100g unsalted butter
- 2 tbs (40g) flour
- 150g frozen peas
- 1 tbs chopped flat-leaf parsley leaves
- 3 hard-boiled eggs, chopped
- Juice of 1/2 lemons
- 50g grated cheddar cheese
- Preheat the oven to 170°C.
- Place fish in a baking dish, season with salt and pepper and pour over 400ml milk. Cover with foil and bake for 15 minutes until fi sh fl akes away slightly when pressed with a fork. Remove fish, reserving milk. When cool enough to handle, fl ake fi sh into bite-sized pieces.
- Cook potatoes in boiling salted water until tender. Drain and keep warm. Melt half the butter in a saucepan, stir in flour and cook over low heat for 2-3 minutes.
- Slowly add reserved milk and continue to cook until thickened. Add fi sh, peas, parsley, egg, lemon juice, salt and pepper.
- Mash the potato with the remaining 50ml milk and the remaining butter until smooth, then season. Pile the fish mixture into a 1 litre-capacity baking dish, spoon the mash on top and smooth with a spatula. Trace a pattern into the mash with the tines of a fork and sprinkle with grated cheese. Bake for 20-25 minutes until golden.