Servings: For 4 adults
Ingredients:
12 medium sized potatoes
200g salmon fillet (2 portions)
500g smoked haddock fillet
250g frozen garden peas or petits pois
250g frozen or tinned sweetcorn
1 pint-ish milk (depending on preferred sauce consistency)
100g butter
Flour
Black pepper
200g salmon fillet (2 portions)
500g smoked haddock fillet
250g frozen garden peas or petits pois
250g frozen or tinned sweetcorn
1 pint-ish milk (depending on preferred sauce consistency)
100g butter
Flour
Black pepper
Method:
Pre-heat your oven to gas mark 6 or 200°c for electric ovens.
Peel the potatoes and put on to boil.
While the potatoes are cooking, cut your fish pieces into cubes and lay out in a baking dish.
Blanche the peas and sweetcorn (if using frozen sweetcorn) in boiling water for one minute.
Drain the sweetcorn and peas well and cover the fish with them.
When your potatoes are cooked through, drain well and mash. You can add some butter, milk and seasoning if you wish. Place to one side.
Make the white sauce.
Peel the potatoes and put on to boil.
While the potatoes are cooking, cut your fish pieces into cubes and lay out in a baking dish.
Blanche the peas and sweetcorn (if using frozen sweetcorn) in boiling water for one minute.
Drain the sweetcorn and peas well and cover the fish with them.
When your potatoes are cooked through, drain well and mash. You can add some butter, milk and seasoning if you wish. Place to one side.
Make the white sauce.
To make the roux (white sauce):
Gently melt the butter in a large saucepan.
Once thoroughly melted, add some flour a little at a time until you have a slightly stiff 'dough' (for want of a better word!). Don't let it burn!
Keeping the heat at medium, whisk in the milk a little at a time and I mean a little! (You can warm the milk first for easier absorption but I never bother).
Keep going until the mixture becomes sauce like and then you can add larger amounts of milk until the sauce is at the right consistency for you.
Once thoroughly melted, add some flour a little at a time until you have a slightly stiff 'dough' (for want of a better word!). Don't let it burn!
Keeping the heat at medium, whisk in the milk a little at a time and I mean a little! (You can warm the milk first for easier absorption but I never bother).
Keep going until the mixture becomes sauce like and then you can add larger amounts of milk until the sauce is at the right consistency for you.
Pour the sauce over the fish and vegetables and stir through so everything is coated well.
Spoon the mashed potato over the top and bake in the oven for about 45 minutes until the fish is cooked and piping hot through.
Spoon the mashed potato over the top and bake in the oven for about 45 minutes until the fish is cooked and piping hot through.
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