Recipe By : Magazine clipping from England
Serving Size : 4 Preparation Time :0:25
Categories : Fish Silvia
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb White fish
4 oz Instant potato flakes
Sauce:
1 oz Cooking fat
1 oz Plain flour
1/2 c Milk
1/2 ts Salt
1/4 ts Pepper
2 Eggs -- hard-boiled & chopped
1 tb Parsley -- chopped
Poach the fish in salted water for approximately 10 minutes until
tender. Drain well and reserve a quarter pinto of the fish stock for
the sauce. To make the sauce melt the fat and add the flour. Cook for
1 minute without browning.
Gradually add the milk, fish stock, salt, and pepper. Bring to the
boil, stirring all the time, until the mixture thickens. Then add the
chopped eggs and parsley. Flake the fish. Add to the sauce, and place
in an ovenproof dish. Make up mashed potato as directed on the packet
and either pipe for fork over the fish mixture.
Bake for 25 to 30 minutes in a moderate oven 350 F, gas mark 4. Serve
hot, accompanied by additional parsley sauce if desired.
