1 lb (450 g) smoked haddock
1 lb (450 g) cod
3 Tbsp (40 g) 1 1/2 oz butter
1/4 cup (40 g) 1 1/2 oz flour
275 ml (10 fl oz) milk
1 tsp anchovy essence
3 oz (75 g) cheese, grated
2 tbsp parsley, chopped
Salt and pepper to taste
1 1/2 lb (700 g) potatoes, mashed
1 lb (450 g) cod
3 Tbsp (40 g) 1 1/2 oz butter
1/4 cup (40 g) 1 1/2 oz flour
275 ml (10 fl oz) milk
1 tsp anchovy essence
3 oz (75 g) cheese, grated
2 tbsp parsley, chopped
Salt and pepper to taste
1 1/2 lb (700 g) potatoes, mashed
method
1. Cook the fish with just enough water to cover for about 15 minutes.
2. Drain the fish and save 275 ml (10 fl oz) of the fish stock.
3. Skin, bone and flake the fish and place in an ovenproof casserole, which has been well buttered.
4. Make a sauce by melting the butter and stirring in the flour.
5. Allow to cook for 1 minute, then stir in the milk and fish stock.
6. Bring to the boil, stirring constantly, until thick and creamy. Continue cooking for 2 minutes.
7. Add the anchovy essence, cheese, parsley and season to taste.
8. Pour the sauce over the fish and spread the mashed potato over the top of the dish.
9. Roughly score the top with a fork and dot with butter.
10. Bake in the oven Gas mark 4, 350°F (180°C) for 40 minutes, or until the top is golden brown.
2. Drain the fish and save 275 ml (10 fl oz) of the fish stock.
3. Skin, bone and flake the fish and place in an ovenproof casserole, which has been well buttered.
4. Make a sauce by melting the butter and stirring in the flour.
5. Allow to cook for 1 minute, then stir in the milk and fish stock.
6. Bring to the boil, stirring constantly, until thick and creamy. Continue cooking for 2 minutes.
7. Add the anchovy essence, cheese, parsley and season to taste.
8. Pour the sauce over the fish and spread the mashed potato over the top of the dish.
9. Roughly score the top with a fork and dot with butter.
10. Bake in the oven Gas mark 4, 350°F (180°C) for 40 minutes, or until the top is golden brown.
serving amount
serves 6
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