Method :
Set the oven
to 180C, Mark 4. Peel the potatoes. Boil them in plenty of salted water
for 20 minutes or until they are tender. Drain them and mash them with
the butter and milk. Check the seasoning. Add more salt and pepper if
necessary. Put the potatoes on one side, but keep them warm. Wash the
fish. Put it in a large saucepan with enough milk to cover it. Add salt,
pepper and nutmeg. Cook slowly for 8-10 minutes. While the fish is
cooking, peel and chop the onions. Wash and slice the mushrooms. Put 25g
of butter in a small saucepan and cook the onions slowly for 5 minutes.
Do not let them brown. Then add the mushrooms and cook them for 2
minutes. Remove the mushrooms and onions from the saucepan and keep them
warm.
When the fish
is cooked, take it out of the milk in the saucepan. Keep the milk.
Remove the skin and bones from the fish. Chop the fish into small
pieces. In the small saucepan melt 50g butter. Add 50g flour and cook
slowly for 2 minutes. Stir well with a wooden spoon. Take the saucepan
off the heat. Add the milk in which the fish was cooked. Check that you
have 500ml. If not, add a little more. Stir well. There must not be any
lumps in the sauce. Put the saucepan back on the heat. Bring to the
boil, stirring all the time. Boil the sauce for three minutes, still
stirring. Add the co0oked onions and mushrooms and the fish. Check the
seasoning. Add more salt and pepper if necessary. Rub the inside of an
ovenproof dish with butter. Put the fish mixture at the bottom of the
dish. Then put the mashed potato on the top. Put it on a little at a
time or the potato will disappear into the fish mixture.
Make the top
of the potato flat and mark it with a fork. Then slice the tomatoes and
put the slices on top of the potato. Then, lastly, put a little grated
cheese on the top. Cook the pie in the middle of the oven at 80C, Mark 4
for 20 minutes. Then cook for 10 minutes more at 200C, Mark 6. The top
must be golden brown. Serve with green peas or beans or grilled
tomatoes.
Serves 4-6
This is a
very tasty dish. It is useful because you can make it some time before
you are going to eat it. You must heat the pie again in the oven at
190C, Mark 5, for 45 minutes.
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