700 g White fish
1 Shallot
2 tb Dry white wine
2 Eggs
450 ml Milk
30 g Butter
30 g Flour
4 tb Chopped parsley
700 g Mashing potatoes
150 ml Hot milk
60 g Butter
Salt & pepper
50 g Shrimps/prawns or
Other shellfish AND/OR
50 g Mushrooms
Wash the fish, which can be a mixture, or one
single type, of cod, hake, haddock, smoked haddock etc
etc. and dry more or less. Chop the shallot and
put half of it into a buttered micro-wave dish. Put
fish on top, and sprinkle with remaining shallot, a
little salt and pepper and the dry white wine. Cover
loosely with cling film, pierced in two or three
places and microwave on full power for about 5 mins,
or until the fish is just cooked.
Meanwhile, peel, quarter and boil the potatoes,
hard boil the eggs, and make a white sauce with the
first lot of butter and milk, and the flour. (I use
a little bit of maggi cube to make it into a bechamel
~ more or less. If using mushrooms, wipe them, and
cook lightly in a little extra butter. If using
shrimps or prawns, cook them if needed, then shell
them.
As soon as the fish is cool enough to handle, flake
it into a bowl, taking care to remove any bones. Add
the coarsely chopped hard boiled eggs, and such of
the optional ingredients as you are using.
Add the liquid exuded by the fish during poaching to
the white sauce, and cook down gently until the
original volume is reached again. An alternative way
of dealing with this liquid, is to cook it down to a
near syrup, then add it to the white sauce – it has
the same effect, but needs a little more care. Taste
carefully for seasoning, and then add chopped parsley.
Gently fold fish flavoured parsley sauce into flaked
fish and put the mixture into a pie dish of suitable
capacity.
When the potatoes are done, drain them and mash.
We use a potato ricer, which works very well. Add the
second quantity of butter and the hot milk, stir
briefly, season to taste and mix gently, taking care
not to develop the gluten. Spread the mashed potato
over the fish mixture, and if you like, make a bit of
a pattern with a fork or knife.
*May be cooked ahead to here
If not required immediately, allow to cool uncovered,
then cover and refrigerate until wanted. Don’t keep
for more then a day or so, especially if using
shrimps/prawns. When required, remove from fridge and
cook in pre-heated moderate oven 375F 190C until
the mixture is bubbling and the top is browned
25-40 mins depending on whether it was still warm when
put into oven or had been refrigerated.
From
Yields
4 Servings