Ingredients
The following ingredients have 4 Servings
- 21 ozs pork fillets (e. g. cod, roughly diced)
- 7 ozs Prawn (ready-to-eat)
- 2 Tbsps butter
- 1 Leek (cut into rings)
- 0.333 cup all-purpose flour
- 1.667 cups fish stock
- 1 cup cream (35% fat)
- 0.75 cup grated Cheese
- 2 Tbsps fresh parsley (chopped)
- grated Nutmeg
- 7 ozs floury potatoes
- 0.125 cup hot milk
- 2 Tbsps mild Mustard
- 2 Tbsps butter
- salt
- grated Nutmeg
Instruction
- Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 1 large baking dish or 4 individual baking dishes.
- Mix together the fish and the prawns and place in the baking dish. Heat the butter in a pan and cook the leek until soft. Stir in the flour, stock and cream and, stirring continuously, simmer for 10 minutes until thickened. Use a little more or less stock as necessary.
- Stir in half the cheese and the parsley and season with salt, pepper and nutmeg. Pour the mixture over the fish and bake for 20 minutes.
- Cook the potatoes in boiling salted water for 25- 30 minutes until tender.
- Drain the potatoes and mash or put them through a potato ricer. Stir in the hot milk, mustard and butter and season with salt and nutmeg.
- Spoon the mashed potato on top of the fish mixture in the dish and sprinkle with the remaining cheese. Bake for a further 10-15 minutes until browned on top and the fish mixture is bubbling.
