This tasty dish is very popular with staff and patients alike, a hearty meal that’s brimming with Omega 3 goodness.
Ingredients: (Serves 6)
400g Skinless white fish fillet
400g Skinless smoked haddock fillet
600ml Semi-skimmed milk
200g Onion, quartered
28g Garlic, minced
2 Bay leaves
100g Parsley, leaves only, chopped
50g Plain flour
1kg Potato, peeled and cut into even-sized chunks
50g Cheddar, grated
Pinch freshly grated nutmeg
1. Poach 400g of skinless white fish fillets and 400g of skinless smoked haddock fillets. Put the fish in the frying pan and pour over 500ml of the full-fat milk. Quarter 1 small onion and stud each quarter with a clove, then add to the milk, with 2 bay leaves. Bring the milk just to the boil – you will see a few small bubbles. Reduce the heat and simmer for 8 minutes. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.
2. Hard boil 4 eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 minutes, cook, then drain and cool in a bowl of cold water. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped leaves of a small bunch of parsley.
3. Make the sauce. Melt 50g butter in a pan, stir in 50g plain flour and cook for 1 minute over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 minutes, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and a pinch of freshly grated nutmeg, then pour over the fish.
4. Assemble and bake. Heat oven to 200C. Boil 1kg floury potatoes, cut into even-sized chunks, for 20 minutes. Drain, season and mash with the remaining 50g butter and 100ml full-fat milk. Use to top the pie, starting at the edge of the dish and working your way in – push the mash right to the edges to seal. Fluff the top with a fork, sprinkle over 50g grated cheddar, then bake for 30 minutes. Make up to a day ahead, chill, then bake for 40 minutes.
Serve with kale.
Nutritional content: (per serving)
|Nutritional info||Energy kcal/calories||Fat||Saturates||Sugar||Salt|
|% Ref Intake/100g||6.00%||7.00%||15.00%||2.00%||4.00%|
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