Ingredients
- 600 g of flaky fish (haddock, smoked haddock, cod, salmon etc.)
- 200 g of cooked prawns
- 100 g of frozen peas
- 60 ml of chopped parsley
- 5 dl of milk
- 5 ml of ground pepper
- 10 ml of Aromat
- 60 g of flour
- 60 g of margarine
- 800 g of potatoes (uncooked weight)
- 2 dl of cream
Instructions
- Season the flour with ½ the seasoning and mix to a paste with a little milk.
- Season the fish with the rest of the seasoning and poach in the rest of the milk in the oven at 190 °C for 15 minutes. Reserve the liquid, cool and flake the fish.
- Melt the margarine in the liquid, stir these into the flour mixture, bring to the boil and cook, stirring continually, for 3 minutes.
- Heat the fish, prawns, parsley and peas in the sauce. Return to the poaching dish.
- Cook the potatoes in salted water, then cream them with the cream.
- Top the fish with the creamed potato and cook, under the grill, until the potato topping is brown.
Notes
Serve with a cooked vegetable such as fennel or buttered cucumber.