Friday - - Recipe Cards -

Prep time 10 mins Cook­ing time 45 mins Serves 4-6

300g fish fil­lets 500ml milk 2 bay leaves 6 pep­per­corns 1 cup frozen peas, blanched Hand­ful fresh dill, chopped 4 eggs, hard­boiled, peeled and quar­tered 30g but­ter 2 tbsp flour Ground nut­meg, a pinch 200g mashed pota­toes 3 tbsp grated Ched­dar cheese 1 Pre­heat the oven to 180°C. Place the fish in a pan with the milk, bay leaves and pep­per­corns. Bring to a gen­tle sim­mer and poach the fish un­til the fil­lets are still firm but flake eas­ily with a fork. Re­move from heat and strain the milk, re­serv­ing for later. 2 Flake the fish into chunks and place at the bot­tom of a deep casse­role dish. Spread over the peas, dill and eggs. 3 In a pan, melt the but­ter then add the flour. Cook for 1 minute on medium heat, then grad­u­ally add 300ml of the re­served milk, stir­ring con­tin­u­ously to pre­vent lumps form­ing. Cook un­til the sauce thick­ens. Sea­son with salt, pep­per and nut­meg. Pour the sauce over the fish. 4 Spoon the mashed potato over the fish and gen­tly even it with the back of a spoon. Run the tines of a fork over it to cre­ate a pat­tern. Sprin­kle with cheese and bake in the oven for 20 min­utes or un­til the crust is golden brown.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.