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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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We like this with carrots as a vegetable side dish. You can substitute 1 cup of the milk with white wine or vermouth. A deep dish is preferred, otherwise it is difficult to spread the potatoes over. Ingredients:
1 1/2 lbs white fish fillets (or half white and half salmon) |
2 cups milk, maybe 1/2 cup more,depending how thick you want the sauce |
4 ounces margarine or 4 ounces butter |
1/2 cup all-purpose flour |
4 ounces peeled prawns |
2 chopped hardboiled egg |
1 tablespoon small caper |
3 tablespoons chopped fresh parsley |
1/2 cup peas |
1 finely chopped celery rib |
1 tablespoon lemon juice |
2 lbs freshly cooked potatoes |
1 ounce margarine or 1 ounce butter |
2 -3 tablespoons sour cream |
a good grating nutmeg |
Directions:
1. Preheat oven to 400 degrees F.
2. Put the fish in a baking dish and season with salt and pepper.
3. Pour over 1 cup of the milk and dot with a few flecks of butter, bake in the oven for 15 minutes.
4. Strain but reserve the cooking juices, remove any skin from the fish and flake the flesh in large pieces.
5. Make the sauce, melt the rest of the butter in a saucepan, stir in the flour and cook it for 1 minute, start adding the cooking juices bit by bit, stirring all the time, after that add the rest of the milk, if still too thick just add a little more milk.
6. Season the sauce with salt and pepper.
7. Mix in to the sauce: fish, prawns, eggs, capers, parsley, peas and celery, add the lemon juice and check the seasoning.
8. Pour the fish mixture in a 11/2 liter greased ovenproof dish.
9. Mash the potatoes with the butter, sour cream and nutmeg, check the seasoning, and then spread this on top of the fish.
10. Bake in the oven at 400F for 30 40 minutes.
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