Fish in a milk based sauce with a crunchy cheesy topping
Serves 4 - 6
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Herbs and Spices Required:
2 Bay Leaves
1/4 tsp Ground Mace or amount Ground Nutmeg
1 tsp Parsley or 1 tsp Flat Leaf Parsley
1 1/4 lb / 560 g firm white fish, filleted and skinned
4 oz / 110 g peeled prawns
15 fl oz / 3/4 pint / 425 ml milk
1 tbsp lemon juice
1/2 green pepper, deseeded and chopped
3 oz / 75g butter
2 oz / 50g flour
1 small onion, chopped
1 tbsp capers (optional)
1 tbsp oil.
4 oz / 110g breadcrumbs
2 cloves garlic, finely chopped
2 oz cheddar cheese, grated
Herbs and Spices as listed above
preheat oven to 190C / 375F / gas mark 5
Put the fish in a large saucepan and add the milk, mace or nutmeg and bay leaves along with salt and pepper seasoning. Cover and poach over a gentle heat until barely cooked (about 5 minutes). Strain and keep the milk.
In another pan make a roux sauce by melting 2 oz of butter and adding the flour. Cook for 1 minute, then add the milk gradually, stirring all the time to keep the sauce smooth. Add the lemon juice and cook the sauce gently for 5 minutes, stirring to prevent lumps forming.
In a frying pan, heat the oil over a medium heat and fry the onions and green pepper until soft.
Flake the fish and place along with the prawns, into a 3 pint ovenproof dish. Add the onion, peppers, capers and the parsley. Cover with the roux sauce and stir through.
Take the last 1 oz / 25 g of butter and dice it into small bits. Put in a bowl and mix in the breadcrumbs, garlic, cheese and some salt and pepper seasoning. Scatter the topping evenly over the fish. Cook in the oven for about 20 minutes or until topping goes brown.