Servings: 4 People
Ingredients:
600g white fish fillets
4 large potatoes, peeled
Salt to grind
1 bay leaf
600ml whole (full fat) milk
70g unsalted butter (30g for the mash and 40g for the white sauce)
50g plain flour
1 tea of capers, mashed
Juice of half a lemon
Handful of fresh parsley, chopped
200g fresh broccoli florets
150g grated cheddar
Method:
Peel your potatoes and cut into 2 inch chunks. Fill a large saucepan with water and grind a little salt into it. Place your potatoes in the water and then turn on the heat high until it boils. Boil the potatos for 10-15 minutes until very tender and you can mash them.
While the potatos are cooking, put another pan of water on to boil. Cut your broccoli into bite size pieces and add to the pan once boiling (or place in a steamer above the pan). Cook for 4 minutes until only just cooked. Place the broccoli into a casserole dish (or individual ramekins).
Once the potatos are cooked, strain them through a colander then return them to the (still hot) pan. Add 30g of butter and mash the potatoes. Set aside.
Have a look at your white fish and remove any bloody bits and bones. Cut into 2 inch chunks.
Pour 400ml of whole milk into a large, deep frying pan along with the bay leaf and the fish. Turn up the heat to medium high. Once the milk is bubbling gently, let the fish cook for around 4 minutes. Check that the fish is white inside, and no longer see through/translucent and that it breaks apart easily. Do not overcook it or it will be like rubber!
Remove your fish from the pan and place in the casserole dish with the broccoli. KEEP THE MILK LIQUID THAT YOU COOKED IT IN. Throw away the bay leaf.
To make the white sauce, melt 40g of butter in pan over a low heat. Do not let it bubble! Sift your flour. TAKE THE PAN OFF THE HEAT and add the plain sifted flour. Stir it with a wooden spoon until it forms a paste, still off the heat. Now take your milk that was used to cook the fish and add more milk so that you have 1 pint of milk in total. Add this drop by drop to the paste, STIRRING ALL THE TIME OFF THE HEAT. Once you have added around half the milk, and all the lumps have gone, return to the heat and turn it up to the max, adding the rest of the milk. KEEP STIRRING! Once it boils, it should start to thicken. Do not stop stirring until it has thickened. When it starts to thickens, turn off the heat. Add your grated cheese, mashed capers, lemon juice and chopped parsley.
Pour the sauce over the fish and broccoli in the dish. Then place your mashed potato on top and make a pretty pattern with a fork or write your initials perhaps!
Allow to cool then refrigerate/freeze until you need it. To eat now, place in a preheated oven at 200C for 10-15 minutes until the potato turns slightly brown, like in the picture.
Credits: Mango Menus
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