Recipe by WI Cheesehead
This is from the book The Illustrated Step-By-Step Cook. If you don't like biting into onions, the onion is only used to infuse a flavor. You skim it out.
- 22 ounces potatoes
- salt & pepper
- 4 tablespoons milk
- 4 tablespoons butter
- 3 1⁄2 cups milk
- 1 small onion
- 10 peppercorns
- 2 bay leaves
- 26 ounces skinned haddock fillets or 26 ounces cod fish fillets
- 6 tablespoons butter (plus more to butter the dish)
- 1⁄2 cup flour
- 5 -7 parsley sprigs, leaves removed and chopped
- 3 eggs, hard-boiled
- 4 1⁄2 ounces cooked shrimp
Directions See How It's Made
- Wash, peel and cut potatoes into pieces. Half-fill a saucepan with water, add salt, then the potatoes and brig to a boil. Simmer for 15 minutes, until tender. Drain thoroughly, then add milk, butter, salt & pepper and mash. Beat until fluffy and season to taste; set aside.
- Peel and quarter onion. Pour the remaining milk into a saute pan, then add the peppercorns, bay leaves and onion quarters. Bring to a boil, then remove from the heat. Cover and let stand in a warm place to infuse for about 10 minutes.
- With a sharp knife, cut each of the fillets across into pieces and add to the milk; cover and simmer for 5-10 minutes, depending on thickness. It should flake easily when tested with a fork.
- Transfer the fish to a large plate, using a slotted spoon; reserve the cooking liquid. Let fish cool, then flake with a fork.
- Gently melt the 6 T butter in a saucepan over medium heat. Whisk in the flour and cook for 30-60 seconds, until foaming. Remove from the heat and pour the reserved fish cooking liquid through a sieve into the butter and flour mixture.
- Whisk the liquid into the sauce, then return to the heat and cook, whisking constantly, until the sauce boils and thickens. Season with salt and pepper and simmer for 2 minutes. Stir in the parsley.
- Preheat the oven to 350°F Grease a 10-inch (2-liter) casserole dish. Coarsely chop the hard-boiled eggs. Ladle a third of the sauce into the bottom of the dish.
- Spoon the flaked fish on top of the sauce, in an even layer. Cover with the remaining sauce, then distribute the shrimp evenly on the surface. Sprinkle the chopped hard-boiled eggs over the top.
- Spread the mashed potatoes on top, so it is covered completely. Bake in the oven for 20-30 minutes, until the potato topping is brown and the sauce bubbles around the edge. Serve hot.