1 lb (450 g) white fish fillets, cooked, skinned and flaked
750 g (1 1/2 lb) potatoes, peeled, cooked and mashed
1/3 cup 65 g (2 1/2 oz) butter
1 1/4 cup (1/2 pint) 300 ml hot milk
1 tablespoon chopped parsley
1 tablespoon chopped fresh fennel leaves
2 oz (50 g) shelled shrimps
3 hard-boiled eggs, sliced
salt
pepper
pinch of grated nutmeg
4 tablespoons browned breadcrumbs
2 tomatoes, skinned and sliced
750 g (1 1/2 lb) potatoes, peeled, cooked and mashed
1/3 cup 65 g (2 1/2 oz) butter
1 1/4 cup (1/2 pint) 300 ml hot milk
1 tablespoon chopped parsley
1 tablespoon chopped fresh fennel leaves
2 oz (50 g) shelled shrimps
3 hard-boiled eggs, sliced
salt
pepper
pinch of grated nutmeg
4 tablespoons browned breadcrumbs
2 tomatoes, skinned and sliced
method
1. Mix together the fish, potatoes, butter, milk and herbs, beating well to combine.
2. Fold in the shrimps, eggs, salt pepper and nutmeg.
3. Turn into a buttered baking dish and smooth the top.
4. Sprinkle with the breadcrumbs and make a diagonal line on top with the tomato slices.
5. Bake in a preheated moderate oven 160°C (325°F) Gas mark 3 for 45 minutes.
2. Fold in the shrimps, eggs, salt pepper and nutmeg.
3. Turn into a buttered baking dish and smooth the top.
4. Sprinkle with the breadcrumbs and make a diagonal line on top with the tomato slices.
5. Bake in a preheated moderate oven 160°C (325°F) Gas mark 3 for 45 minutes.
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