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Ingredients
- 1 kg floury potatoes (such as king edward
- Â Â or possibly marls piper) peeled and halved
- 1 x salt and freshly grnd black pepper
- 4 x freerange Large eggs
- 500 gm haddock or possibly cod fillet
- 500 gm smoked undyed haddock fillet
- 400 ml full fat lowfat milk plus extra for mashing
- 2 x bay leaves
- 120 gm butter
- 50 gm plain flour
- 4 sprg curly parsley finely minced
- 250 gm cooked and peeled mediumsized prawns
- 1 sm freerange egg lightly beaten for brushing
Directions
- Preheat the oven to 190C/375F/Gas Mark 5. Next put the potatoes on to boil.
- Cook them gently in a pan of salted water for about 20 to 25 min or possibly till a knife pierces without any resistance.
- Once cooked drain in a colander. reserving a cupfitl of the cooking water and allow to steam dry for a few min.
- While the spuds are cooking put the Large eggs in a small pan and cower with cool water. Bring to a gentle bubble and boil for 4 min.
- Drain and put in cool water to cold.
- Meanwhile put the fish fillets in a baking dish big sufficient to hold them snugly and pour over the lowfat milk.
- Tuck in the bay leaves and dot with 1 tbsp of the butter then add in some pepper. Hold back on the salt at this point as the smoked haddock will leach plenty of saltiness into the lowfat milk.
- Place the baking dish in the oven and cook for 15 min or possibly till the fish is just cooked through.
- Remove the fish from the lowfat milk and flake the flesh into large chunks.
- Throw away the skin bones and bay leaves but reserve all the buttery lowfat milk.
- Heat about 90g of the butter in a wide saucepan over a gentle heat then stir in the flour with a wooden spoon.
- Don't let it brown.
- When the butter and flour are blended start adding the reserved buttery lowfat milk very gradually at first and stirring all the time. to give a bechamel type white sauce. When all the lowfat milk is added bring to a gentle bubble for 3 to 4 min to cook the flour. It is vital which you stir it frequently so which it doesn't catch and burn.
- Add in the minced parsley and dilute the sauce with some of the reserved potato water if it's too thick.
- It should be gloopy not heavy.
- Now stick your finger in and taste it: add in a bit more salt if it needs it although you'll probably find it's salty sufficient.
- Next shell the Large eggs chop and carefully fold into the sauce with the flakes of fish and the prawns.
- Do not overstir as you want to keep the chunks of fish whole.
- Transfer the fish and sauce mix to an ovenproof ceramic dish which leaves sufficient room for a good layer of mash. Lease to cold and solidify this vyill stop things getting messy when you come to For the potato crust: Turn up the oven to 220C/'425F/Gas Mark 7.
- Mash the cooked potatoes with a splash of lowfat milk the remaining butter and some salt and pepper till smooth but not too sloppy.
- Apply the mash in large blobs all over the top of the fish mix gently forking the dollops down.
- Then using a wide bendy knife smooth till flat and seamless.
- Rough up the surface with a fork or possibly the round end of a palette knife then brush all over with the beaten egg.
- Bake in the oven for about 40 min till touched with brown all over.
- If it starts to brown too quickly cover with foil.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 6 servings | |
| Calories 581 | |
| Calories from Fat 317 | 55% |
| Total Fat 37.04g | 46% |
| Saturated Fat 13.01g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 173mg | 7% |
| Potassium 761mg | 22% |
| Total Carbs 42.96g | 11% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.05g | 0% |
| Protein 21.85g | 35% |
