Mins Prep Time |
Mins Cook Time |
Skill Level |
people
Ingredients
- For the Mash and Filling
- 1 kg Floury Potatoes such as Maris Piper or Queens
- 150 ml single cream
- 50 g Butter
- Salt and freshly ground pepper
- 400 g salmon fillet boneless, skinless
- 300 g haddock or cod fillet boneless, skinless
- 100 g Smoked Salmon optional
- Juice of ½ lemon
- For the Sauce
- 100 g Butter
- 40 g Plain Flour
- 1 pint milk 570ml
- 2 Bay Leaves
- 1 in small Onion cuthalf
- Bunch of parley – stalks removed and chopped
- 1 fish stock pot or cube
- 100 ml single cream
- Salt and freshly ground black pepper
Cooking Instructions
- Peel the potatoes and cook in salted boiling water until tender.
- Drain well and mash. Season with salt and pepper and add the butter and cream and mix until smooth and fluffy.
- For the Sauce:
- Heat the butter over a low heat in a saucepan until melted, and add the flour.
- Cook gently, stirring regularly for about 4-5 minutes until cooked (it will smell like pastry). This is called a ‘roux’ which is the basis for lots of white sauces.
- Do not let it go brown.
- In a separate pan, heat the milk with the onion and bay leaves and the stock pot/cube.
- Let it come to the boil, turn off the heat, and remove the onion and bay leaves.
- Add the mixture, a little at a time to the roux, stirring well between additions, until everything is combined and smooth.
- Add the cream and chopped parsley and continue to cook gently for 4-5 minutes.
- Pre-heat your oven to 200c.
- For the Filling:
- Cut the salmon and white fish into quite large pieces and place in the bottom of apie dish.
- Season with salt and pepper and squeeze over the lemon juice.
- Add the smoked salmon in pieces. This may seem like a waste of smoked salmon but it does impart a lovely smokey flavour. Alternatively you could leave out the smoked salmon and substitute naturally smoked haddock for the white fish which will give a similar result.
- Pour the creamy parsley sauce all over the fish and top with the mashed potato.
- Spread evenly and fluff up the top with a fork so you get crispy bits.
- Place the dish on a baking tray, in the pre-heated oven and bake for 30 minutes until the top is crispy and brown and the sauce is bubbling up at the edges.
- Let rest for a few minutes and serve with peas, mange tout, sugar snap peas, broccoli or whatever green vegetable takes your fancy.