A British favorite, with its creamy filling and mashed-potato topping. It can be as luxurious or as homely as desired, depending on the seafood used.
Prep Time: prep 25 mins
Cooking Time: cook 50 mins-1 hr
Serves: makes 4 servings
- 1lb ( 450g) baking potatoes, such as Burbank or russet, peeled and cut into 1in ( 2.5cm) chunks
- 1 3 / 4 cups whole milk
- 8 tbsp butter
- salt and freshly ground black pepper
- 1 1 / 2 lb haddock or cod fillets
- 10oz ( 300g) medium shrimp, peeled and deveined, shells reserved
- 4 black peppercorns, lightly crushed
- 1 bay leaf
- 1 / 4 cup all-purpose flour
- 2 tbsp heavy cream
- 1 tbsp chopped parsley
- 1 / 2 tsp fresh lemon juice
- pinch of cayenne pepper
- Boil the potatoes in a large saucepan of lightly salted water about 15 minutes, or until tender. Drain well. Mash until smooth, then beat in 1/3 cup milk and 3 tbsp butter. Season with salt and pepper.
- Meanwhile, combine the haddock and remaining milk in a large frying pan. Simmer about 10 minutes until the fish flakes easily. Use a slotted spoon to transfer the fish to a plate. Add the shrimp shells (reserve the shrimp), peppercorns, and bay leaf to the milk and simmer over very low heat for 10 minutes.
- Preheat the oven to 425°F (220°C). Melt 4 tbsp butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Strain the milk mixture into the saucepan and whisk well. Cook, whisking often, until the sauce comes to a boil and thickens.
- Stir in the cream, parsley, and lemon juice, and season with the cayenne, salt, and pepper. Flake in the fish and add the reserved shrimp.
- Spoon the fish mixture into a baking dish, top with the mashed potatoes, and dot with the final 1 tbsp butter. Place on a baking sheet. Bake for 20-25 minutes, or until the topping is golden and the filling is hot when you stick a knife into it.
- prep 25 mins; cook 50 mins-1 hr
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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