Serves 4 to 5
Ingredients:
500-800g (18 - 28 oz) white fish
6 medium-large potatoes
2 eggs
250 g (9 oz) mushrooms
500ml (1 pint) parsley sauce (see below)
About 1½ cups grated hard cheese, for example Cheddar, Emmental, Cantal
Method:
Hard boil the eggs.
Boil the potatoes.
Steam the mushrooms lightly.
Remove the skin and cut the fish into bite size pieces, place in a saucepan and add enough milk to just cover the fish.
Heat the fish and milk, stirring occasionally, until the milk starts to boil. At this point, turn the heat off, cover with a lid and leave for 10 minutes. The fish will be suitably cooked after this time.
Remove the fish from the pan and keep the milk to make the parsley sauce with later.
Flake the fish into a fairly large oven dish, removing any bones that may be in it.
Chop the eggs and add to the fish mixture mixing well.
Make parsley sauce using the milk kept from cooking the fish.
Pour enough sauce over the fish and egg mixture to moisten and mix in.
Slice the mushrooms and arrange them over the top of this mixture.
Mash the potatoes with butter and milk, and then spoon over the fish, egg and parsley sauce mixture. Spread evenly with a fork.
Sprinkle with the grated cheese.
Place in a medium oven (180ºC, 350ºF) until browned - for about ½ to ¾ of an hour.
Serve with the remaining parsley sauce, peas and carrots, or a salad.
Parsley Sauce
2 Tablespoons butter
2 Rounded tablespoons flour
2 cups milk left from cooking the fish (or as much as required to make a the sauce)
4 Tablespoons fresh parsley, chopped finely (or 2 tablespoons dried parsley)
Seasoning to taste
Melt the butter in a saucepan.
Add the flour and seasoning and blend well.
Add the milk, little by little, stirring continuously until the sauce is thick and creamy.
Remove from heat and stir in the parsley.
Note 1: Adding a few slices of fresh tomato before spreading the mashed potato is also very nice
Note 2. I added a couple of grated cloves of garlic to the parsley sauce for extra flavour.
This was a really nice dish and worth the little extra trouble- also a very light meal.
Enjoy
About me Before the Charente updated 14 July 2012