Ingredients

1 lb potatoes, peeled, boiled and drained, then mashed with 1 oz butter, salt and pepper and enough milk to make a
creamy spreading consistency

Filling

1-1/4 lb thick white fish fillets
1-1/4 cups milk
1 thick slice onion
1 small bay leaf
4 peppercorns
salt
1-1/2 oz butter
1 oz plain flour
2 oz grated cheese
8 oz tomatoes, skinned and chopped, or 2 oz peeled prawns
2 hard-boiled eggs, sliced
2 tablespoons chopped fresh parsley (optional)

Method

  1. Rinse the fish under cold water, cut each fillet into 2 or 3 pieces and put into a saucepan.
  2. Add the milk, onion, bay leaf, peppercorns and a little salt. Bring slowly to simmering point, then cover and cook very gently for 12-15 minutes.
  3. Strain off the liquid and reserve for the cheese sauce.
  4. Melt 1 oz butter in a clean saucepan, stir in the flour and cook gently for 1-2 minutes. Gradually stir in the reserved cooking liquid. When smoothly blended stir until boiling, then simmer gently for several minutes.
  5. Remove any skin or bones from the pieces of fish and flake the flesh roughly. Discard the onion, bay leaf and peppercorns.
  6. Stir into the sauce half the cheese, all the tomatoes or prawns, hard-boiled eggs, parsley if used, flaked fish and salt and pepper to taste. Mix gently over a low heat until thoroughly heated through.
  7. Pour the mixture into a flameproof pie dish, spread the prepared potato topping over the top to cover it completely, and mark the surface with a fork.
  8. Sprinkle with the remaining cheese, dot with flakes of the remaining butter and grill gently for a few minutes until the surface is golden and crisp.

Makes 4 servings.

Source: The Encyclopedia of Creative Cookery

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