450 g (1 lb) cod fillet, skinned and cut in 2 cm (3/4 inch) squares
40 g (1 1/2 oz) plain flour
700 g (1 1/2 lb) potatoes, peeled
15 - 30 ml (1 - 2 tbsp) lemon juice
salt and freshly ground pepper
1 onion, skinned and thinly sliced
225 g (8 oz) mushrooms, wiped and sliced
15 g (1/2 oz) butter
150 ml (1/4 pint) milk
100 g (4 oz) cheddar cheese, grated
40 g (1 1/2 oz) plain flour
700 g (1 1/2 lb) potatoes, peeled
15 - 30 ml (1 - 2 tbsp) lemon juice
salt and freshly ground pepper
1 onion, skinned and thinly sliced
225 g (8 oz) mushrooms, wiped and sliced
15 g (1/2 oz) butter
150 ml (1/4 pint) milk
100 g (4 oz) cheddar cheese, grated
method
1. Toss the fish squares in 25 g (1 oz) flour.
2. Butter an ovenproof casserole. Boil the potatoes until tender, but not soft, then slice them thinly. Arrange one-third on the bottom of the casserole. Cover with half the cod, sprinkle with lemon juice and 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 the pan from the heat and gradually stir in the milk. Return to the heat and bring to the boil. 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. Butter an ovenproof casserole. Boil the potatoes until tender, but not soft, then slice them thinly. Arrange one-third on the bottom of the casserole. Cover with half the cod, sprinkle with lemon juice and 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 the pan from the heat and gradually stir in the milk. Return to the heat and bring to the boil. 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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