Ingredients
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200g Fish Filletsboneless
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200g Salmon Filletskinless
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450ml Milk
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750g Pontiac Potatoespeeled, chopped
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100g Unsalted Butter
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2 tablespoons Flour
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150g Peasfrozen
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1 tablespoon Parsleychopped
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3 Boiled Eggschopped
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1/2 lemon Lemon Juice
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50g Cheddar Cheesegrated
Directions
Steps
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1
Done
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Preheat the oven to 170°C. |
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2
Done
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Season the fish with salt and pepper and pour 400ml milk over it in a baking tray. Cover with foil and bake for 15 minutes. Remove the fish and set aside the milk. Flake the fish into bite-sized pieces once it has cooled enough to handle. |
|
3
Done
|
Cook potatoes till tender in salted boiling water. Drain the water and keep it heated. In a saucepan, melt half the butter, whisk in the flour, and simmer for 2-3 minutes over low heat. |
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4
Done
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Cook, stirring constantly, until the sauce has thickened. Combine the fish, peas, parsley, egg, lemon juice, salt, and pepper in a mixing bowl. |
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5
Done
|
Season with salt and pepper after mashing the potato with the remaining 50ml milk and remaining butter. Fill a 1 litre baking dish halfway with the fish mixture, then ladle the mash on top and level with a spatula. With the tines of a fork, make a pattern in the mash and top with shredded cheese. Cook for 20-25 minutes, or until golden brown. |
