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Cooking Time : 25 - 30 mins.
Preparation time : 15 - 20 mins.
Main cooking utensils : 2 saucepans, pie dish.
For 4 people you need :
1 - 1 ½ lb. Potatoes
seasoning
1 oz butter or margarine
little milk
1 oz butter or margarine
little milk
1 lb. Whiting
¼ pint milk
salt and pepper
mixed herbs
¼ pint water
1 0z. flour
10z butter
2 oz cooked lean ham
chopped parsley
1 sliced hard - boiled egg
1 Boil the potatoes in salted water.
2 Mash, add seasoning, butter and milk.
3 Meanwhile poach the fish in the ¼ pint of milk with salt, pepper and mixed herbs.
4 Remove and flake the fish.
5 Stain the milk, add the ¼ pint of water.
6 Make into a thick white sauce with the flour and butter.
7 Add the ham, chopped parsley, hard boiled egg and flaked fish.
8 Spread a layer of mashed potato into a shallow buttered pie dish and press well up the sides or pipe into rosette shapes.
9 Pour in the fish cream and brown under the grill for 2 - 3 minutes.
To serve : Immediately after cooking with young carrots and hard - boiled eggs on grilled tomato slices.
To vary : Use shellfish and white fish.
To store : Do not keep.
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