1 lb (450 g) fillet of cod
1 tsp horseradish root, grated
1 tbsp parsley, chopped
salt and pepper to taste
2 tbsp (1 oz) 25 g butter
1 lb (450 g) hot potatoes, mashed
a little milk
2 tbsp (1 oz) 25 g butter
3 tbsp (25 g) self raising (self rising) flour
1 1/4 cups (10 fl oz) 300 ml milk
1 medium egg, hard boiled (cooked)
cayenne pepper
1 tsp horseradish root, grated
1 tbsp parsley, chopped
salt and pepper to taste
2 tbsp (1 oz) 25 g butter
1 lb (450 g) hot potatoes, mashed
a little milk
2 tbsp (1 oz) 25 g butter
3 tbsp (25 g) self raising (self rising) flour
1 1/4 cups (10 fl oz) 300 ml milk
1 medium egg, hard boiled (cooked)
cayenne pepper
method
to make the fish mixture
1. Put the fish in a saucepan with the horseradish, parsley, salt and pepper and sufficient water to cover.2. Bring to the boil, then simmer for about 15 minutes until the fish is cooked.
3. Lift out the fish, retain the liquid, remove the skin and bones and flake roughly.
4. Put on to a hot, shallow dish and keep warm.
5. In the meantime, beat the butter into the mashed potato with sufficient milk to give a creamy consistency.
6. Fork the potato mixture round the fish, or pipe a border, and keep warm.
to make the sauce
1. Melt the butter, stir in the flour and gradually add the milk to 150 ml (5 fl oz) of the strained fish liquid.2. Bring to the boil and cook for 3 minutes.
3. Chop the hard boiled egg white and stir into the sauce with salt and pepper to taste.
4. Gently pour the sauce over the fish.
5. Sieve the egg yolk and sprinkle, together with the cayenne pepper, over the top of the sauce.
serving amount
serves 4
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
