I can’t believe how long it has been since I last posted, I have been so busy that making new dishes is not something I have had much time for, but here is one that I made back in April that is so delicious!
I will be in & out of posting over the spring/summer as we are off on our holiday to England, but maybe I will just have to post some of our food experiences over there!
This was so delicious I just wanted to keep eating, I really should make more meals with fish. The most significant reason I don’t is because getting fresh fish here is so hard. I am really looking forward to being able to get it when we go for our holiday to England! Mmmm, fish & chips :)
It took about an hour to make from start to finish, so pretty easy to make on a day that dinner time is not rushed & perfect for Good Friday (which was when I made it) A perfect British dinner from About.com
Serves: 4 Calories: 294
- 250 ml Fish Stock
- 250 ml Milk
- 12 oz Assorted Fish Pieces
- 1 Bay Leaf
- 750 g Mashed Potatoes – warm
- 2 oz Butter
- 1 medium Leek – washed & finely sliced (white part only)
- 2 oz All-Purpose Flour
- 1 tbsp Parsley – finely chopped
- Salt & Pepper
- Handful Grated Cheese (optional)
Preheat oven to 350°F/180°C/Gas Mark 4
Pour fish stock & milk into a large saucepan & bring to a very gentle simmer
Add the fish pieces & bay leaf & poach for 5 minutes
Remove the fish with a slotted spoon & set aside in a bowl. DO NOT THROW AWAY stock & milk, you will need it!
Melt the butter in a medium saucepan, over a medium heat. Add the sliced leeks and cook for 5 minutes until the leeks are soft
Whilst still hot, add the flour & stir well with a wooden spoon. Pour the fish stock & milk into the pan & stir again.
Raise the temperature & cook for 3 minutes until the sauce is slightly thickened. Turn off the heat & remove the bay leaf.
Add the fish, chopped parsley & season with salt and pepper. Put aside
Place the fish and sauce into an ovenproof dish, cover with a thick layer of mashed potato fluffed up with a fork
Sprinkle with grated cheese if using
Put the dish onto a baking sheet and cook in the center of the preheated oven for 20 – 30 minutes or until the sauce is bubbling beneath the potatoes. Serve immediately