Ingredients
1tbsp oil
500g of fish
Dry white wine
1 tsp dill
100g peas or petit pois
25g butter
1 tbsp plain GF flour
1/2 pint semi-skimmed milk
75g cheese
1 tsp dill
Freshly ground black pepper
2 medium potatoes
1 medium sweet potato
Butter and freshly ground black pepper to taste
In terms of fish, I tend to get what's on offer; usually some form of white fish, or a fresh and smoked fish mix. I avoid shellfish as it has a strong flavour I dislike (YMMV) and prawns. For cheese, I use a mature cheddar, but anything that makes a good sauce will do.
Heat the oven to 200 degrees.
Peel and cut the potato and sweet potato (hereafter refered to as 'the potatoes') into large chunks.
Heat a pan of water to the boil and add the potatoes, bringing back to a lively simmer for 20-30 minutes, until tender (the chunks should break apart when pricked with a knife).
While the potatoes are cooking, heat the oil in a small frying pan; add the fish, sprinkle with dill and then almost cover with white wine. Bring to a slow simmer and saute the fish for about 5 minutes, depending on thickness (smoked fish needs substantially less time, of course), turning once.
Drain the potatoes and return to the pan. Add butter and pepper to taste and mash to a smooth consistency. stir to mix the regular and sweet potatoes together.
Drain and retain the wine stock from the fish. Flake the fish into the bottom of a lightly greased ceramic dish and add the peas.
Add the milk to the wine and mix gently.
Melt the butter and stir in the flour. Add the milk and wine mixture and stir until the sauce thickens. Add the dill, pepper and cheese and stir until the cheese is melted.
Pour most of the sauce over the fish and mix in. Top with the mashed potato by shaping slabs of potato and placing them on top of the filling, as attempting to 'spread' the potato will just shift the filling around.
Top with the remainder of the sauce or some grated cheese.
Bake for about half an hour, until the sauce on top is crispy and the uncovered potato golden.
1tbsp oil
500g of fish
Dry white wine
1 tsp dill
100g peas or petit pois
25g butter
1 tbsp plain GF flour
1/2 pint semi-skimmed milk
75g cheese
1 tsp dill
Freshly ground black pepper
2 medium potatoes
1 medium sweet potato
Butter and freshly ground black pepper to taste
In terms of fish, I tend to get what's on offer; usually some form of white fish, or a fresh and smoked fish mix. I avoid shellfish as it has a strong flavour I dislike (YMMV) and prawns. For cheese, I use a mature cheddar, but anything that makes a good sauce will do.
Heat the oven to 200 degrees.
Peel and cut the potato and sweet potato (hereafter refered to as 'the potatoes') into large chunks.
Heat a pan of water to the boil and add the potatoes, bringing back to a lively simmer for 20-30 minutes, until tender (the chunks should break apart when pricked with a knife).
While the potatoes are cooking, heat the oil in a small frying pan; add the fish, sprinkle with dill and then almost cover with white wine. Bring to a slow simmer and saute the fish for about 5 minutes, depending on thickness (smoked fish needs substantially less time, of course), turning once.
Drain the potatoes and return to the pan. Add butter and pepper to taste and mash to a smooth consistency. stir to mix the regular and sweet potatoes together.
Drain and retain the wine stock from the fish. Flake the fish into the bottom of a lightly greased ceramic dish and add the peas.
Add the milk to the wine and mix gently.
Melt the butter and stir in the flour. Add the milk and wine mixture and stir until the sauce thickens. Add the dill, pepper and cheese and stir until the cheese is melted.
Pour most of the sauce over the fish and mix in. Top with the mashed potato by shaping slabs of potato and placing them on top of the filling, as attempting to 'spread' the potato will just shift the filling around.
Top with the remainder of the sauce or some grated cheese.
Bake for about half an hour, until the sauce on top is crispy and the uncovered potato golden.
No comments:
Post a Comment