Sunday Herald Life - - NEWS -

(Serves 6-8)

200-300g salmon fil­let 200-300g smoked had­dock 200-300g firm white fish (had­dock, pol­lock or sim­i­lar) 1 medium onion, finely chopped 1 medium car­rot, finely chopped 1-2 ribs of cel­ery, finely chopped 125ml white wine 1 le­mon 6-8 bricks of frozen spinach (chopped or leaf; chopped will give your sauce a pale green hue) 2 eggs, hard-boiled 300ml crème fraîche 750g pota­toes Milk and but­ter for mash­ing Horse­rad­ish sauce or mus­tard (English or Di­jon) Salt and pep­per Sharp cheese Olive oil for fry­ing Nut­meg if you have it Heat oil in a large pan. Gently cook onion and veg­eta­bles un­til soft. Squeeze in le­mon and then the glass of white wine and al­low it to bub­ble for a minute or two. Toss in spinach, put the lid on the pan and cook un­til soft­ened. Pour the crème fraîche over the veg­eta­bles and mix it well. Sea­son with salt, pep­per and a grat­ing of nut­meg if you have it. Cook gently for five or so min­utes and then set aside the sauce to al­low it to cool slightly. Boil the pota­toes in salted wa­ter and mash them with but­ter and milk; sea­son. Add horse­rad­ish sauce or mus­tard if us­ing. To pre­pare the fish, skin it, check for bones and cut it into large chunks about 3cm across. Shell and cut the hard-boiled eggs into quar­ters. Heat oven to 190º Cel­sius. Scat­ter the fish in an oven dish, pour over the crème fraîche sauce and mix it gently but thor­oughly. Dis­trib­ute the quar­tered eggs over that. Now top the fishy mix­ture with the mashed potato. Fi­nally grate some cheese over ev­ery­thing. Place the dish in the oven for 25-35 min­utes, un­til light brown.

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