1 lb (450 g) cod fillet
3/8 cup (40 g) plain flour, sieved
1 1/2 lb (700 g) potatoes, peeled
15 - 30 ml (1 - 2 tbsp) lemon juice
salt and freshly ground pepper
1 medium onion, skinned and thinly sliced
8 oz (225 g) mushrooms, wiped and sliced
1 tbls (15 g) 1/2 oz butter
2/3 cup (150 ml) 1/4 pt milk
4 oz (100 g) English Cheddar cheese, grated
3/8 cup (40 g) plain flour, sieved
1 1/2 lb (700 g) potatoes, peeled
15 - 30 ml (1 - 2 tbsp) lemon juice
salt and freshly ground pepper
1 medium onion, skinned and thinly sliced
8 oz (225 g) mushrooms, wiped and sliced
1 tbls (15 g) 1/2 oz butter
2/3 cup (150 ml) 1/4 pt milk
4 oz (100 g) English Cheddar cheese, grated
method
1. Skin the cod, cut into 2-cm (|-inch) squares and toss in 25 g (1 oz) flour.
2. Boil the potatoes until tender, but not soft, then slice them thinly. Arrange one-third on the bottom of a buttered ovenproof casserole. Cover with half the cod, sprinkle with lemon juice, season well.
3. Combine the onion and mushrooms and arrange half the mixture over the fish. Cover with the remaining cod, lemon juice. one-third of the potatoes and the remaining onions and mushrooms.
4. Melt the butter in a pan, stir in the remaining 15 g (1/2 oz) flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the milk. Bring to the boil and continue to cook, stirring, until the sauce thickens, then add half the cheese and seasoning to taste.
5. Pour the sauce over the ingredients in the casserole, put the remaining potato slices on top, and sprinkle with the remaining cheese.
6. Bake in the oven, uncovered, at 200°C (400°F) mark 6 for about 40 minutes, until golden.
2. Boil the potatoes until tender, but not soft, then slice them thinly. Arrange one-third on the bottom of a buttered ovenproof casserole. Cover with half the cod, sprinkle with lemon juice, season well.
3. Combine the onion and mushrooms and arrange half the mixture over the fish. Cover with the remaining cod, lemon juice. one-third of the potatoes and the remaining onions and mushrooms.
4. Melt the butter in a pan, stir in the remaining 15 g (1/2 oz) flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the milk. Bring to the boil and continue to cook, stirring, until the sauce thickens, then add half the cheese and seasoning to taste.
5. Pour the sauce over the ingredients in the casserole, put the remaining potato slices on top, and sprinkle with the remaining cheese.
6. Bake in the oven, uncovered, at 200°C (400°F) mark 6 for about 40 minutes, until golden.
serving amount
serves 4
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