Presents

"Fish and Potato Bake"

Recipe Source: Popular Potato Recipes from Murdoch Books Casseroles & Pizza Recipe File Serving Size: Makes 4 servings

Amount Ingredient 750 gram whole bream, cleaned and scaled 2 cups milk Half of a lemon, sliced 1 bay leaf 1/2 teaspoon black peppercorns 1 small onion, quartered 1 small carrot, thickly sliced 1 sprig fresh parsley 30 grams butter 2 medium onions, extra, thinly sliced 30 grams butter, extra 2 tablespoons plain flour 2 hard boiled eggs, chopped 4 medium potatoes (920 grams), peeled and thinly sliced 1/4 cup grated cheddar cheese 2 tablespoons breadcrumbs

Preparation Instructions:

1. Preheat oven to moderate 350 degrees. Remove head from fish and discard. Place fish in a large, shallow pan. Pour over milk, add lemon slices, bay leaf, peppercorns, onion, carrot and parsley. Heat to barely simmering; cook for 5 minutes. Cool.

2. Remove fish from pan, reserve liquid and strain. Remove bones and skin from fish and discard. Flake flesh and set aside.

3. Heat butter in a small pan; add extra onion. Cook over medium high heat for 3 minutes or until soft; set aside.

4. Heat extra butter in pan; add flour. Stir over low heat 2 minutes or until flour mixture is lightly golden. Add the reserved fish liquid gradually to pan, stirring until mixture is smooth. Stir constantly over medium heat for 2 minutes or until mixture boils and thickens, boil further 1 minute; remove from heat. Stir in fish.

5. Spread onion over base of shallow, ovenproof dish. Top with fish mixture and eggs. Pour over half the prepared sauce. Arrange potato slices neatly over fish mixture to completely cover. Pour over remaining sauce. Top with combined cheese and bread crumbs. Bake for 30 minutes or until the topping is golden brown. Serve with salad. Makes 4 servings.

Note: Substitute 500 grams smoked haddock for the bream, or use a mixture of seafood.

Click here for a printable version of this recipe.

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