I love this dish. Lately I have been trying to add fish to our family meals more often. I’m a meat lover and I would eat meat everyday if I could. However, I am trying to make our family dinners more diverse. This dish is perfect for Lent if you are going meatless on Fridays in the leadup to Easter. However, this can be eaten anytime of the year.
Recipe: (Adapted from a Rick Stein recipe)
- 1 small onion, thickly sliced
- 1 bay leaf
- 600ml milk
- 300ml thickened cream
- 100g peas
- 60g baby spinach
- 180g smoked cod
- 4 eggs, boiled and quartered
- 70g butter
- 45g plain flour
- 1kg potatoes
- 1 egg yolk
- salt and white pepper to season
- Pre-heat the oven to 180degC
- In a large pan, add the onions, bay leaf, 450ml of the milk, cream and smoked cod. Bring to the boil and gently simmer for 8 minutes.
- Lift the fish out onto a plate and strain the cooking liquor into a jug.
- When the fish has cooled, break into large flakes and spread out evenly over the base of a shallow ovenproof dish.
- Over the fish, evenly arrange the boiled egg, peas and baby spinach. (It will look like there’s too much baby spinach but it will wilt down)
- Melt 35g of the butter into a pan, add the flour and cook for 1 miniute. Take off the heat and gradually add the cooking liquor. Return to the heat and slowly bring to the boil. Keep stirring. Simmer for 10 minutes and season.
- Pour the sauce over the fish.
- Boil the potatoes for 15-20 minutes. Drain and mash and add some butter and the egg yolk. Season with salt and white pepper and add enough milk to form a spreadable mash.
- Spoon the mash over the filling and mark the surface with a fork.
- Bake for 20-25 minutes until golden brown