Creamy cod appetizer recipe
information
Add only enough milk to make the potatoes creamy; if too soft, they will not hold their shape after piping.
ingredients
250 g (9 oz) cod fillets, skinned
300 ml (1/2 pint) milk
25 g (1 oz) butter
25 g (1 oz) plain flour
100 g (4 oz) frozen peeled prawns, defrosted
2 tablespoons chopped fresh parsley
300 ml (1/2 pint) milk
25 g (1 oz) butter
25 g (1 oz) plain flour
100 g (4 oz) frozen peeled prawns, defrosted
2 tablespoons chopped fresh parsley
Potato topping
600 g (1 1/4 lb) potatoes, cooked and mashed
25 g (1 oz) butter
2 tablespoons milk
pinch of freshly grated nutmeg
salt and freshly ground black pepper
25 g (1 oz) butter
2 tablespoons milk
pinch of freshly grated nutmeg
salt and freshly ground black pepper
To garnish
4 peeled prawns
parsley sprigs
parsley sprigs
method
1. Pour the milk into a saucepan and heat until simmering. Add the cod and cover the pan. Simmer for 15 minutes or until the fish is cooked. Using a fish slice, transfer the cod to a plate, then flake the flesh with a fork, discarding any bones. Strain the stock into a jug and set aside.
2. Make the potato topping: put the mashed potato in a bowl, then stir in the butter, milk and nutmeg. Beat until smooth. Season to taste with salt and pepper, then spoon into a large piping bag fitted with a medium-sized nozzle. Set aside.
3. Melt the butter in a saucepan, sprinkle in the flour and stir over low heat for 1 - 2 minutes until straw-coloured. Remove from the heat and gradually stir in reserved stock. Return to the heat and simmer, stirring, until thick and smooth.
4. Stir in cod, prawns and parsley. Simmer gently for 5 minutes and season with salt and pepper.
5. Heat the grill to high.
6. Divide the fish mixture equally between 4 small shallow flameproof pots or dishes. Pipe a border of potato around the edge of each pot, then put under the grill for 3-4 minutes, until the potato border has browned a little.
7. Garnish each pot with a prawn and a sprig of parsley. Serve at once.
2. Make the potato topping: put the mashed potato in a bowl, then stir in the butter, milk and nutmeg. Beat until smooth. Season to taste with salt and pepper, then spoon into a large piping bag fitted with a medium-sized nozzle. Set aside.
3. Melt the butter in a saucepan, sprinkle in the flour and stir over low heat for 1 - 2 minutes until straw-coloured. Remove from the heat and gradually stir in reserved stock. Return to the heat and simmer, stirring, until thick and smooth.
4. Stir in cod, prawns and parsley. Simmer gently for 5 minutes and season with salt and pepper.
5. Heat the grill to high.
6. Divide the fish mixture equally between 4 small shallow flameproof pots or dishes. Pipe a border of potato around the edge of each pot, then put under the grill for 3-4 minutes, until the potato border has browned a little.
7. Garnish each pot with a prawn and a sprig of parsley. Serve at once.
serving amount
serves 4
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