This recipe is a winning combination of firm white fish and shrimp in a creamy, parsley-flecked bechamel sauce under a mound of crispy-topped mashed potato. Makes a fabulous lunch or supper dish.
Prep Time: 1H15M
Cooking Time: 45M
Serves: serves 4-6
Egg & nut free
- 1 lb 10 oz cod, halibut, or other white fish, filleted
- 8 1/2 oz smoked haddock or other smoked fish
- 2 1/2 cups milk
- 1 small onion, roughly chopped
- bay leaf (optional)
- scant 1/2 cup butter
- 1/4 cup all-purpose flour
- 3 1/4 lb potatoes peeled and quartered
- 2 tbsp light cream or milk
- salt and freshly ground black pepper to season
- 8 oz cooked peeled shrimp
- 1 tbsp capers in brine, drained, rinsed and chopped (optional)
- 2 tbsp chopped fresh parsley leaves
- 2 tbsp grated Parmesan cheese
- Preheat the oven to 375° F.
- Put the fish in a large saucepan, add the milk, and poach the fish gently for 5 minutes; it should be slightly undercooked at this stage.
- Transfer the fish to a plate with a slotted spoon. When cool, remove the skin, cut the fish into large chunks, and place in a 1.5 quart ovenproof dish.
- Add the chopped onion and bay leaf (if using) to the fish milk. Bring to a boil. Remove from the heat and let stand for 10 minutes. Strain.
- Make a white sauce by melting 3 tbsp butter in a saucepan and stirring in the flour. Cook, stirring for 1 minute. Whisk in the infused milk a little at a time, ensuring there are no lumps. When all the milk is incorporated, bring to a boil and cook for 2 minutes, whisking all the time. Remove from the heat.
- Meanwhile, boil the potatoes for about 15 minutes or until cooked through. Mash with the remaining butter and the cream or milk and season with salt and pepper.
- Add the shrimp, capers, and parsley to the fish, season with salt and pepper, and pour over the white sauce. Top with the mashed potatoes and use a fork to rough up the surface for crispy bits when cooked. Dust with Parmesan, if desired. Bake for 45 minutes until the top is crispy and golden.
- Watch out for fish and crustaceans. If allergic to crustaceans but not white fish, omit the shrimp and increase the fish to a total of 23/4 lb.If you follow a gluten-free diet, make sure you buy capers in brine rather than malt vinegar.
Dairy free (also egg & nut free): Follow the recipe for Egg & nut free, but substitute dairy-free spread for butter; dairy-free soy, rice, or oat milk for cow's milk; and soy cream alternative for light cream. Use dairy-free Parmesan.
Gluten free (also egg & nut free): Follow the recipe for egg & nut free, but for the white sauce, substitute gluten-free all-purpose flour or a half and half mix of rice flour and cornstarch for the all-purpose flour. You may need to increase the milk slightly to get a thick pouring sauce if using all gluten-free all-purpose flour.
Excerpted from Allergy-Free Cookbook.
Copyright © 2009 Dorling Kindersley Limited.
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