Main Course 450g smoked haddock fillet, skinned 125g fresh haddock fillet, skinned 300ml pint milk 25g butter 1 onion, finely chopped 1 garlic clove, crushed 50g plain flour 2 small hard boiled eggs, quartered 50g cooked peeled prawns 2 tbsp chopped fresh parsley grated zest and juice 1 lemon
For the topping: 700g floury potatoes, peeled and cut into chunks 2 tbsp milk knob butter salt and freshly ground black pepper
Method:
Preheat the oven 200C/Gas 6. Cut the smoked and fresh haddock into large pieces. Place in a frying pan and pour over the milk. Bring to the boil, then cover and remove from the heat. Set aside for 10 minutes. Meanwhile, melt the butter in a large pan and cook the onion and garlic over a gentle heat for 5 minutes.
Lift the fish out of the milk and set aside. Reserve the milk. Add the flour to the onion and cook, stirring for 1 minute. Remove from the heat and gradually stir in the reserved milk. Return the heat and bring to the boil, stirring constantly. Simmer for 3 minutes, then remove from the heat.
Roughly flake the fish and stir into the sauce with the eggs, prawns, parsley, lemon rind and juice and seasoning. Spoon the mixture into a 1.7 litre ovenproof dish. Set aside.
Cook the potatoes in boiling salted water for 10 minutes, until tender. Drain well and mash until smooth, then stir in the milk and butter. Using a fork, spread the potato over the fish and sauce. Bake for 20 minutes, until the potato is golden.
Go to What to Buy for details about organic dairy products.
