Even though I love this, I’ve never made it from scratch and I think my first attempt went pretty well. I was over the moon to have finally found samphire as I’ve wanted to try it for years (I loved it).
- 300 – 400g fresh filleted fish, cut into largish chunks
- 5 – 6 medium potatoes, peeled and chopped
- 1tbsp plain flour
- 1tbsp butter
- 300ml milk
- Handful of petit pois
- 1 level tsp mustard powder
- Salt & pepper to taste
- Peel and chop the potatoes, boil in water for 20 mins. Drain and mash with salt, pepper and a dash of milk/cream and a knob of butter. Using a whisk, whip up until light and fluffy. Set aside to cool.
- Put 1 tbsp of butter into a microwavable bowl and set for 30 seconds or until melted.
- Pour out 300ml of milk into a microwavable jug and heat up in microwave.
- While milk is heating, add the butter to the flour and using a whisk, combine together to form a “roux” or thick smooth paste.
- Dribble in some of the warm milk to loosen the roux. Gradually add the milk and whisk in until all has combined. Heat in microwave for 1 and half mins, whisk until smooth then heat for another 1 min. Remove from microwave and whisk until smooth. Add salt, pepper and mustard powder (season to taste)
- Stir in the fish and petit pois and transfer to a casserole dish. Put mash into a piping bag and pipe onto the surface of the fish.
- Cook in oven for 25-30 mins until fish is cooked, sauce is bubbling up the sides and mash has browned/crisped up.
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