- Serves: 4-6
- Cook Time:
- Prep Time: 15 minutes
- Effort: easy
- 1 kg potatoes, peeled and sliced
- 1 large onion, peeled and sliced
- few sprigs of fresh thyme, chopped
- 350 g skinless river cobbler or firm white fish
- 350 g skinless smoked haddock
- 300 ml whole milk, plus extra for the mash
- 4 eggs
- 50 g hard strong cheese, grated
- handful fresh parsley, chopped
- 30 g butter, plus extra for the mash
- 2 heaped tbsp plain flour
- 70 g spinach leaves
1. Preheat the oven to 180C/160C fan/gas 4. In a large saucepan, bring the potatoes to the boil. Reduce to a medium heat and cook until tender for about 20 minutes.
2. Meanwhile, poach the fish. Put the onion into a large sauté pan or saucepan with the thyme. Add the fish, cover with the milk, and poach on a low heat for around 8 minutes.
3. Remove the pan from the heat, take out the fish and onion pieces and place on a plate. Flake the fish with a fork. Reserve the poaching liquid to make the sauce with later. Boil or poach the eggs in a small saucepan for 6 minutes. Drain and carefully spoon onto the fish plate.
4. When the potatoes are cooked, drain and tip them back into the saucepan. Mash with a little milk and butter. Add the cheese into the mash and stir well to melt through. Stir in the parsley.
5. Melt 30g butter in a milk pan over a low heat and add 1 tablespoon of the flour. Stir well with a wooden spoon to make a thick paste. Add the other tablespoon of flour and repeat. Now take a tablespoon of the reserved poaching liquid and stir it into the paste until well mixed in. Repeat, gradually adding more liquid, until blended together in a thick sauce. You may not need to use all the poaching liquid.
6. Add the spinach to the pan, stir to wilt, then tip in the cooked eggs, mashing them with the back of a fork to break up. Add the onion then the flaked fish and mix everything together well to coat in the sauce. Spoon the fish mixture into a large ovenproof casserole dish then top with the potato mash, starting at the edge of the dish and working inwards, using a fork to fluff up the top. Bake in the preheated oven for 20 minutes, until the mash is golden and crispy on top.
Mad about seafood? Try another fish recipe
Rate This Recipe