Recipe by cookingpompom
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.
- 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 See How It's Made
- Melt the butter in a large pan, fry the onions until tender (about 2 minutes).
- 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.
- 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.
- Top with the potato topping very carefully in small spoonfuls (so it doesn't sink to the bottom).
- Top with the cheese and breadcrumbs and bake for 40 minutes at 180oC (360F).
- Serve with bread and butter and steamed seasonal veggies.
- To make topping:.
- Mash the potatoes in a large bowl with the milk and butter. I like to use my hand beater to get it really smooth.