375 g (12 oz) smoked cod
1 cup milk
2 hard-boiled eggs, sliced
3 tablespoons butter
2 tablespoons plain flour
salt
freshly ground pepper
500 g (1 lb) old potatoes
2 tablespoons hot milk
2 tablespoons grated Parmesan cheese
1 cup milk
2 hard-boiled eggs, sliced
3 tablespoons butter
2 tablespoons plain flour
salt
freshly ground pepper
500 g (1 lb) old potatoes
2 tablespoons hot milk
2 tablespoons grated Parmesan cheese
method
1. Place fish in a greased ovenproof dish, add half the milk, cover and poach in a moderately hot oven for 10 to 15 minutes.
2. Remove fish from casserole, drain and reserve milk.
3. Bone and flake fish, replace in casserole with hard-boiled eggs.
4. In a saucepan melt half the butter and blend in flour until smooth.
5. Add remaining milk and milk from poached fish.
6. Stirring continuously, bring to the boil.
7. Season to taste with salt and pepper, pour over fish.
8. Peel potatoes and cook in boiling salted water until tender. Drain thoroughly and mash.
9. Add remaining butter, milk and salt and pepper to taste.
10. Spread potato evenly over fish and sprinkle with Parmesan cheese.
11. Cook in a hot oven 190-200°C (375-400°F) for approximately 20 minutes or until heated through and top is crisp and golden brown.
12. Serve immediately.
Cooking tip: Shallow ovenproof dishes seldom have a lid to fit. Either cover with foil or place a baking tray on top when poaching.
2. Remove fish from casserole, drain and reserve milk.
3. Bone and flake fish, replace in casserole with hard-boiled eggs.
4. In a saucepan melt half the butter and blend in flour until smooth.
5. Add remaining milk and milk from poached fish.
6. Stirring continuously, bring to the boil.
7. Season to taste with salt and pepper, pour over fish.
8. Peel potatoes and cook in boiling salted water until tender. Drain thoroughly and mash.
9. Add remaining butter, milk and salt and pepper to taste.
10. Spread potato evenly over fish and sprinkle with Parmesan cheese.
11. Cook in a hot oven 190-200°C (375-400°F) for approximately 20 minutes or until heated through and top is crisp and golden brown.
12. Serve immediately.
Cooking tip: Shallow ovenproof dishes seldom have a lid to fit. Either cover with foil or place a baking tray on top when poaching.
serving amount
serves: 4
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