1 lb Smoked haddock; (450g)
1/2 pt Skimmed milk; (300ml)
1 1/2 lb Potatoes; (675g)
1 5 1/4 ounces natural yogurt;
-(150g)
1 tb Cornflour; (15ml spoon)
2 Leeks; washed and sliced
Ground black pepper
OVEN TEMPERATURE
Gas Mark 6 400 F; 200 C,
1. Poach the haddock in the milk for 5 minutes, and leave for half an hour
to infuse.
2. Preheat the oven.
3. Peel the potatoes, and boil them for approximately 20 minutes. Drain the
potatoes when cooked, mash with the yogurt, and season with black pepper.
4. Drain the milk from the fish and blend it with the cornflour in a pan.
Bring it to the boil. Remove the skin from the fish and fork the flesh into
the sauce.
5. Pour the sauce into the bottom of an ovenproof pie dish. Cover with the
sliced leeks, and either pipe the potato on top, or spread it over and
smooth the top with a fork.
6. Bake for 20-30 minutes.
Yields
4 servings