1.1 kg (2 1/2 lb) mixed white fish fillets, such as cod, coley or fresh or smoked haddock
4 oz (100 g) sweetcorn kernels, thawed if frozen
4 oz (100 g) button mushrooms, sliced
3 tomatoes, chopped
3 celery sticks, trimmed and sliced
900 ml (1 1/2 pints) semi-skimmed milk
3 tbsp (45 ml) cornflour
salt and pepper, to taste
4 oz (100 g) sweetcorn kernels, thawed if frozen
4 oz (100 g) button mushrooms, sliced
3 tomatoes, chopped
3 celery sticks, trimmed and sliced
900 ml (1 1/2 pints) semi-skimmed milk
3 tbsp (45 ml) cornflour
salt and pepper, to taste
for the potato topping
1.4 kg (3 lb) floury potatoes, peeled and cut into 5 cm (2 inch) pieces
2/3 cup (150 ml) 1/4 pt semi skimmed milk
salt and pepper, to taste
2/3 cup (150 ml) 1/4 pt semi skimmed milk
salt and pepper, to taste
method
1. To make the topping, cook the potatoes in boiling water for 20 minutes, until tender.
2. Drain, mash with the milk and season.
3. Meanwhile, put the fish in a pan and cover with cold water.
4. Bring to the boil, then lower the heat and simmer for 15 minutes, until cooked.
5. Drain and flake fish, discarding any bones and the skin.
6. Put the fish, sweetcorn, mushrooms, tomatoes and celery in an ovenproof dish.
7. Blend 150 ml (1/4 pint) milk with the cornflour.
8. Bring remaining milk to the boil, then lower the heat and add the cornflower mixture, stirring until thickened. Season.
9. Pour the sauce over fish mixture and stir gently to mix.
10. Spoon the potatoes over the fish.
11. Cook at 180°C (350°f) mark 4 for 45 minutes, until lightly browned.
2. Drain, mash with the milk and season.
3. Meanwhile, put the fish in a pan and cover with cold water.
4. Bring to the boil, then lower the heat and simmer for 15 minutes, until cooked.
5. Drain and flake fish, discarding any bones and the skin.
6. Put the fish, sweetcorn, mushrooms, tomatoes and celery in an ovenproof dish.
7. Blend 150 ml (1/4 pint) milk with the cornflour.
8. Bring remaining milk to the boil, then lower the heat and add the cornflower mixture, stirring until thickened. Season.
9. Pour the sauce over fish mixture and stir gently to mix.
10. Spoon the potatoes over the fish.
11. Cook at 180°C (350°f) mark 4 for 45 minutes, until lightly browned.
serving amount
serves 4
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