All hail fish lovers, heres another dish that might tickle your fancy. This ones adapted from The February issue of Jamie Oliver magazine. It’s one of Nathan Outlaw, restaurant owner in Cornwall’s recipes and gives a bit of a twist on the classic which were sure you’ll enjoy.
Firstly, preheat the oven to 180 degrees. Then, boil three potatoes cut into chunks in salty water.
Whist these are simmering for 15 mins, boil up three eggs for three mins before cooling and slicing into quarters.
In a separate large pan, simmer around 300ml of milk and add in around 300g mixture of cod, smoked haddock and salmon for a couple of minutes. Being careful not to let the milk curdle, remove the fish with a slotted spoon and set aside.
To make the sauce, melt a nice big knob of butter in a pan over a medium heat. Stir in a sprinkling of flour and keep this stirring into a smooth paste. Then, remove from the heat and gradually whisk in the poaching milk from the fish to make a creamy white sauce. This should start to thicken after a while, so add lots of seasoning and a good sprinkling of fresh dill.
Back to the potatoes, drain and allow to steam dry for a few mins in the colander. Once they’re all hot and steamy, mash until smooth with a generous knob of butter, a good splash of milk and lots of seasoning. Mmmm.
Spoon the fish mixture into an oven proof dish big enough for three, and chuck in the hard boiled eggs. Then, pour over the tasty sauce so it’s evenly covered. Top this with the smooth potato and finish with some grated mature cheddar.
Serve with whatever veg you fancy. We went for crispy oven baked kale and tender stem broccoli, with a drizzle of sesame oil and lots of S&P. C x