One of Denise's favourite recipes.
Ingredients
- 250g haddock fillet
- 200g salmon fillet
- 1 pint milk
- 1 x 10g fish stock cube
- 5 tbsp olive oil
- 1 medium onion chopped finely
- 4 – 5 tbsp plain flour
- 100g sweetcorn, well drained
- 2 medium hard boiled eggs, chopped
- 4 tbsp roughly chopped parsley
- Topping
- 600g cooked and warm mashed potatoes (made from 1kg raw potato)
- 200mls milk, roughly
Method
- Preheat oven to 180C / 350F / Gas Mark 4
- Place the haddock and salmon together into a saucepan, add the milk and crumbled stock cube and bring to the boil
- Remove and leave for 5 minutes, do not overcook
- Once cooked, drain well in a colander and keep the milk
- Meanwhile, heat the 5 tbsp olive oil and cook the onions for a couple of minutes to soften
- Once softened add the flour and mix well
- Add all the milk to the saucepan and stir over a low heat until the mixture thickens and boils
- Then remove from the heat and add the flaked cooked haddock, salmon, sweetcorn, chopped boiled eggs and parsley.
- Season really well and carefully bring together, trying not to break up the fish
- Spoon into a 25x 15 x 4cm deep baking dish
- Make up the mashed potatoes adding the milk, then spoon over the cooked fish mixture (it's best to let the fish cool slightly then the potato will spoon over perfectly)
- Finally bake in a moderate oven for 30 minutes to brown well
- Serve with peas.
