12 oz (350 g) smoked haddock
12 oz (350 g) unsmoked haddock
2 3/4 cups (21 fl oz) 600 ml milk
1/2 stick (2 oz) 50 g butter
1/3 cup (50 g) flour
3 hard-boiled eggs, roughly chopped
1/2 teaspoon grated nutmeg
juice of 1/2 lemon
salt and freshly ground black pepper
12 oz (350 g) unsmoked haddock
2 3/4 cups (21 fl oz) 600 ml milk
1/2 stick (2 oz) 50 g butter
1/3 cup (50 g) flour
3 hard-boiled eggs, roughly chopped
1/2 teaspoon grated nutmeg
juice of 1/2 lemon
salt and freshly ground black pepper
for the potato topping
675 g (1 1/2 lb) potatoes milk and butter for mashing
4 oz (100 g) mature Cheddar cheese, grated
salt and freshly ground black pepper
4 oz (100 g) mature Cheddar cheese, grated
salt and freshly ground black pepper
method
1. Heat the oven to 425°F (220°C )gas mark 7. Grease a shallow 3 pint (1.75 litre) ovenproof dish.
2. Boil the potatoes for the topping until they are tender. Meanwhile, put the fish in a pan with the milk and simmer gently for 10 minutes, or until the fish can be flaked with a fork. Strain and reserve the milk. Skin and flake the fish, removing any bones.
3. Rinse out the pan. Melt the butter, add the flour and cook for a minute, then gradually blend in the reserved milk and bring to the boil slowly, stirring until thickened. Add the chopped egg, nutmeg, lemon juice and flaked fish. Mix well, then taste and check the seasoning. Turn into the ovenproof dish. Cool until the mixture is firm enough to pipe the mashed potato over.
4. Drain the potatoes and mash with plenty of milk and butter, then stir in three-quarters of the cheese and the seasoning. (The mixture should be fairly soft, like whipped cream.) Transfer the potato to a piping bag fitted with a large nozzle, and pip zig-zags over the fish from side to side of the dish, or spread the potato over, if preferred. Sprinkle the remaining cheese over the potato.
5. Cook for 30-40 minutes, until the topping is golden brown. Serve at once.
2. Boil the potatoes for the topping until they are tender. Meanwhile, put the fish in a pan with the milk and simmer gently for 10 minutes, or until the fish can be flaked with a fork. Strain and reserve the milk. Skin and flake the fish, removing any bones.
3. Rinse out the pan. Melt the butter, add the flour and cook for a minute, then gradually blend in the reserved milk and bring to the boil slowly, stirring until thickened. Add the chopped egg, nutmeg, lemon juice and flaked fish. Mix well, then taste and check the seasoning. Turn into the ovenproof dish. Cool until the mixture is firm enough to pipe the mashed potato over.
4. Drain the potatoes and mash with plenty of milk and butter, then stir in three-quarters of the cheese and the seasoning. (The mixture should be fairly soft, like whipped cream.) Transfer the potato to a piping bag fitted with a large nozzle, and pip zig-zags over the fish from side to side of the dish, or spread the potato over, if preferred. Sprinkle the remaining cheese over the potato.
5. Cook for 30-40 minutes, until the topping is golden brown. Serve at once.
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