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Brill and Potato Mornay

ingredients

serves 6
575 g (1 1/4 lb) brill fillets, skinned
800 g (1 3/4 lb) potatoes
1/3 cup (75 g) butter
salt and pepper
juice of 1 lemon
2 oz (50 g) Cheddar cheese, grated

for the sauce

1/2 stick (2 oz) 50 g butter
salt and pepper
600 ml/1 pint milk, Basic fish stock
2 oz (50 g) Cheddar cheese, grated

method

1. Boil the potatoes in their skins in a large saucepan of salted water for 20-30 minutes,

2. until tender. Drain and keep hot. Set the oven at 180°C/ 350°F/gas 4.

3. Make the sauce. Melt the butter in a saucepan. Stir in the flour and cook over low heat for 2-3 minutes, without allowing the mixture to colour. Remove the pan from the heat and gradually add the liquid, stirring constantly.

4. Return the pan to moderate heat, stirring until the mixture boils and thickens. Stir in the grated cheese. Cover the surface of the sauce with damp greaseproof paper and set aside until required.

5. Use a little of the butter to grease a shallow ovenproof baking dish and a sheet of greaseproof paper. Lay the fish in the dish. Add salt and pepper to taste, dot with the remaining butter and sprinkle with lemon juice. Cover the dish with the sheet of buttered greaseproof paper and bake for 15 minutes.

6. Meanwhile peel the potatoes and cut them into rounds. Reheat the cheese sauce, stirring constantly. Overlap the potato rounds to make a decorative topping for the fish. Pour the cheese sauce over the top, top with the grated cheese and brown under a hot grill/broiler.

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