Description
We like this with carrots as a vegetable side dish. You can substitute 1 cup of the milk with white wine or vermouth. A deep dish is preferred, otherwise it is difficult to spread the potatoes over.
Ingredients
- White Fish Fillets
- Milk
- Margarine
- All-purpose Flour
- Prawns
- Hardboiled Egg
- Small Caper
- Fresh Parsley
- Peas
- Celery Rib
- Lemon Juice
- Potatoes
- Sour Cream
- Nutmeg
Instructions
- Preheat oven to 400 degrees f
- Put the fish in a baking dish and season with salt and pepper
- Pour over 1 cup of the milk and dot with a few flecks of butter, bake in the oven for 15 minutes
- Strain but reserve the cooking juices, remove any skin from the fish and flake the flesh in large pieces
- Make the sauce, melt the rest of the butter in a saucepan, stir in the flour and cook it for 1 minute, start adding the cooking juices bit by bit, stirring all the time, after that add the rest of the milk, if still too thick just add a little more milk
- Season the sauce with salt and pepper
- Mix in to the sauce: fish, prawns, eggs, capers, parsley, peas and celery, add the lemon juice and check the seasoning
- Pour the fish mixture in a 1 liter greased ovenproof dish
- Mash the potatoes with the butter, sour cream and nutmeg, check the seasoning, and then spread this on top of the fish
- Bake in the oven at 400f for 30 40 minutes