Serves 4 people
Prep time: 20-30mins
Cooking time: 20mins
Ingredients
- 750g red potatoes
- 75g cheddar cheese, grated
- 500-600g boneless skinless fish – any mix you like, I use salmon and haddock
- 3 spring onions, chopped small
- 1 small garlic clove, chopped
- 30g butter
- 30g plain flour
- 400ml milk
- 2tsp dijon mustard
- Large handful of fresh parsley, chopped
- Salt and pepper
Method
- Peel and chop the potatoes into small cubes. Add to a saucepan and cover with cold water. Bring to the boil and cook for 15mins.
- While the potatoes are cooking, chop the fish into chunks and add to an oven dish.
- Chop the spring onions, garlic and parsley.
- Measure out the butter, flour and milk.
- Mash the potatoes with a good glug of olive oil, a very small amount of milk and some butter, salt and pepper.
- Preheat the oven to 180 fan.
- Melt the butter in a saucepan and add the spring onions and garlic. Let them infuse for a few minutes. Then add the flour and whisk to a roux.
- Slowly add the milk, whisking as you go. Let the sauce thicken up on a medium heat, while you stir it.
- Remove from the heat and stir in the mustard, parsley, salt and pepper.
- Pour the sauce over the fish.
- Top with the mashed potato, drag lines across it with a fork and cover with the grated cheese.
- Cook in the oven for 20mins or until it’s crisp and brown and the cheese is melted.