Description
A comforting dish featuring smoked haddock and cod fillet in a creamy sauce topped with fluffy mashed potatoes.
Ingredients
- 1 pound smoked haddock
- 12 ounces cod fillet
- 16 fluid ounces milk
- 1 cracked bay leaf
- 4 black peppercorns
- 1½ ounces butter
- 1 ounce all-purpose flour
- 2 tablespoons chopped fresh parsley
- 1½ pounds potatoes
Instructions
- Place the smoked haddock, cod fillet, bay leaf, peppercorns, and milk in a pan. Bring to a boil.
- Lower the heat to a simmer and cook for 5 minutes. Remove the fish from the pan and place it on a plate.
- Pour the milk and juices into a measuring jug through a sieve to catch the flavorings.
- Remove the skin and bones from the fish, then flake the fish and place it in a buttered casserole dish.
- In a small pan, melt the butter. Add the flour and stir well, then cook for 2 minutes, stirring constantly.
- Gradually add the milk and fish juices, one tablespoon at a time, stirring well until smooth each time. Bring to a boil.
- Simmer for another 2 minutes, stirring constantly. Let the mixture cool slightly, then add the chopped parsley. Mix well.
- Pour the sauce over the fish, ensuring the fish is evenly coated.
- Put the mashed potatoes into a piping bag and pipe the potatoes over the top of the fish and sauce.
- Bake in the oven at 200°C (gas mark 6) for about 20 minutes or until the potatoes are golden brown.
- Serve immediately on warmed plates with broccoli or peas.
Notes
Consider adding a sprinkle of grated cheese over the potatoes for a cheesy crust.