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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A great way to use fish in the winter months, hearty and delicious. I use whatever fish is on sale or a large can of tuna (canned crabmeat works too). Snapper, flake and any other thicker style but delicate tasting fish fillet will do well for this recipe. A seafod mix would also work well, but I have not tried that yet. Ingredients:
40 g butter |
1 onion, chopped fine |
1 1/2 tablespoons flour |
1 cup milk |
2 teaspoons mild english mustard |
500 g fish fillets, skin and bones removed, chopped into 1cm peices |
1/2 cup cream |
4 medium potatoes, peeled and cooked |
2 tablespoons milk |
2 tablespoons butter |
1 cup grated tasty cheese |
1/2 cup fresh breadcrumb |
Directions:
1. Melt the butter in a large pan, fry the onions until tender (about 2 minutes).
2. Add the flour and cook for a full minute, add the milk and milk. Reduce the heat and whisk. Add the mustard and mix through.
3. Add the fish and simmer for 5 minutes stirring carefully. Add the cream and pour into a well buttered pie plate or shallow ceramic baking dish.
4. Top with the potato topping very carefully in small spoonfuls (so it doesn't sink to the bottom).
5. Top with the cheese and breadcrumbs and bake for 40 minutes at 180oC (360F).
6. Serve with bread and butter and steamed seasonal veggies.
7. To make topping:.
8. Mash the potatoes in a large bowl with the milk and butter. I like to use my hand beater to get it really smooth.
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