Serves 4 to 5 servings
500-800g White fish
6 medium-large potatoes
500ml parsley sauce
|Boil the potatoes.|
|Remove the skin and cut the fish into bite size pieces, place in a saucepan and add enough milk to just cover the fish.|
|Heat the fish and milk, stirring occasionally, until the milk starts to boil. At this point, turn the heat off, cover with a lid and leave for 10 minutes. The fish will be suitably cooked after this time.|
|Remove the fish from the pan and keep the milk to make the parsley sauce with later.|
|Flake the fish into a reasonably large oven dish, removing any bones as you go.|
|Chop the eggs and add to the fish mixture mixing well.|
|Make parsley sauce using the milk kept from cooking the fish.|
|Pour enough sauce over the fish and egg mixture to moisten and mix in.|
|Mash the potatoes with butter and milk, and then spoon over the fish, egg and parsley sauce mixture.|
|Place in a medium oven (180º) until browned for about ½ to ¾ an hour.|
|Serve with the remaining parsley sauce, peas and carrots.|
2 Tablespoons butter
2 Rounded Tablespoons flour
2 cups milk left from cooking the fish (or as much as required to make a the sauce)
4 Tablespoons fresh parsley, chopped finely (or 2 tablespoon dried parsley)
Seasoning to taste
Melt the butter in a saucepan.
Add the flour and seasoning and blend well.
Add the milk, little by little, stirring continuously until the sauce is thick and creamy.
Remove from heat and stir in the parsley.
Note 1: Grated cheese over the top of the potato is a nice option, and/or add a few slices of fresh tomato. Diane
Note 2. I added a couple of grated cloves of garlic to the parsley sauce for extra flavour. Diane
Note 3. March 2010 -I put 250gr lightly steamed mushrooms into the fish mixture before layering the mashed potato over the top - Yummy.
This was a really nice dish and very light meal.