Serves 4; Prep: 40 min
Cook: 35 min
Ingredients
2 eggs
300g cod, 200g haddock
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600ml milk
1 bay leaf
90g butter
40g flour
2 tsp Dijon mustard
1.4kg potatoes
3 tbsp flat-leaf parsley
3 tbsp Parmesan
Method
Boil the eggs for 10 minutes. Crack, peel and chop. Place the fish in a pan in a single layer. Add 450ml milk and bay leaf. Simmer for 3 minutes, turn fish and heat until just cooked through. Lift on to a plate. Discard bay leaf. Melt 40g butter in a medium pan, stir in flour until smooth, then stir in mustard. Gradually add fish milk, stirring vigorously as milk comes to the boil, to make a smooth, thick sauce. Simmer gently for 5 minutes. Season. Flake haddock into an 8cm deep, 2 litre gratin-style dish. Top with cod. Season. Scatter egg and parsley over fish. Spoon sauce over and leave to cool. Peel, chunk and rinse potatoes, then boil. Drain. Melt 25g butter in 100ml milk, return potatoes and mash them. Spoon mash over filling. Fork and add Parmesan. Bake at 200C/gas mark 6 for 25-35 minutes.