Ingredients
1 quantity mashed potato - 1kg medium sized potates
500g firm white fish fillets
250g smoked fish fillets
2.5 cups milk .
I bay leaf
4 black peppercorns
50g butter
1 small brown onion, chopped
2 tablespoons plain flour
250g small cooked prawns
Pinch of cayenne pepper
2 tablespoons flat-leaf parsley, chopped
3 hard-boiled eggs, quartered 20g butter, extra
Preparation
First, make mashed potato. Preheat oven to 180°C. Place fish, milk, bay leaf and peppercorns in a saucepan over medium heat. Simmer for 5 minutes. Strain mixture, reserving fish and strained milk. Skin fish. remove any bones, then flake into bite-sized pieces and place in a bowl.
Melt butter in a clean saucepan over low heat. Add onion and cook for 7 minutes, stirring frequently, until soft and translucent. Add flour, stir well and cook for 1 minute. Slowly whisk in reserved milk. Bring mixture to boil, whisking frequently, until smooth and thickened. Allow to cool.
Add prawns, cayenne pepper and parsley to bowl containing fish pieces and pour over sauce. Season well with salt and freshly ground black pepper. Spoon, mixture into a large souffle or ovenproof dish. Top with boiled egg pieces. Spread with mashed potato and fluff up with a fork.; Dot with extra butter. Bake for 30-35 minutes, or until golden and bubbling. Serve with steamed green beans or spinach.
