Fish
Serves 4-6
1.5lbs / 675g mixed white fish (Cod, Plaice, Haddock)
12oz / 345g salmon fillet
6 scallops
1pt / 570ml milk
1 onion, sliced
1 bay leaf
4 whole black peppercorns
1/4 pt / 150ml dry white wine
3oz / 90g unsalted butter
1oz / 30g plain ( all purpose flour )
2 medium eggs, hardboiled
2tbs / 30g freshly chopped parsley
2lb / 900g potatoes
4tbs / 60ml milk
Poach the white fish gently in the milk with the onion, bay leaf and peppercorns. Cook for about 10 minutes until the fish flakes easily. Strain the fish reserving the liquid.
Cook the salmon for 10 minutes in the wine adding the scallops after 9 minutes of cooking. Strain the salmon and scallops, again reserving the liquid. Flake and remove the skin and bones.
Melt the butter in a pan and work in the flour. Gradually add the reserved fish liquid and bring to the boil, stirring all the time. This should make a smooth sauce. Cook for about 2 minutes.
Stir in all the fish and simmer for 2 minutes. Remove from the heat and stir in the chopped hard-boiled eggs and parsley. Season to taste and turn into a greased ovenproof dish.
Boil and mash the potatoes with butter and milk making them very smooth. When cooled, spread or pipe the potatoes over the fish mixture and cook for about 1/2 hour at 190C / 375F / Gas Mark 5 degrees centigrade.