2 lb Cod or haddock fillets
1 pt Milk
Salt and black pepper
3 Hard-boiled eggs, shelled
2 oz Butter i
2 oz Flour
2 tb Chopped parsley
1 ts Chopped capers
1 lb Mashed potatoes
Set oven to 375/F or Mark 5. Cook the fish in the milk m a saucepan,
seasoning to taste. Reserve the milk and flake the fish. Butter a
deep 2 to 2 1/2 pint pie dish and put the fish into it. Slice the
hard-boiled eggs and lay on top of the fish. Melt the butter and stir
in the flour then add the reserved milk and cook, stirring, until
thickened. Stir in the parsley and capers and season to taste. Pour
this sauce over the fish and ,eggs. Cover with mashed potato,
roughing It up lightly with a fork out With a little butter and cook
for 30 minutes or until the potato is lightiy browned. Serve
vegetable, Wlth a green such as buttered spinach. If desired a Iayer
of sliced tomato can be placed on top of the fish, before the potato
topping is added.
Yields
4 Servings