Ingredients
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1 1/2 lbs white fish fillets (or half white and half salmon)
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2 cups milk, maybe ½ cup more,depending how thick you want the sauce
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4 ounces margarine or 4 ounces butter
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1/2 cup all-purpose flour
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4 ounces peeled prawns
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1 tablespoon small caper
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3 tablespoons chopped fresh parsley
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1/2 cup peas
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1 tablespoon lemon juice
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2 lbs freshly cooked potatoes
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1 ounce margarine or 1 ounce butter
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2 -3 tablespoons sour cream
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1 finely chopped celery rib
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2 chopped hardboiled egg
Instructions
- Preheat oven to 400 degrees F.
- Put the fish in a baking dish and season with salt and pepper.
- Pour over 1 cup of the milk and dot with a few flecks of butter, bake in the oven for 15 minutes.
- Strain but reserve the cooking juices, remove any skin from the fish and flake the flesh in large pieces.
- Make the sauce, melt the rest of the butter in a saucepan, stir in the flour and cook it for 1 minute, start adding the cooking juices bit by bit, stirring all the time, after that add the rest of the milk, if still too thick just add a little more milk.
- Season the sauce with salt and pepper.
- Mix in to the sauce: fish, prawns, eggs, capers, parsley, peas and celery, add the lemon juice and check the seasoning.
- Pour the fish mixture in a 1½ liter greased ovenproof dish.
- Mash the potatoes with the butter, sour cream and nutmeg, check the seasoning, and then spread this on top of the fish.
- Bake in the oven at 400F for 30 40 minutes.