Fish And Potato Casserole |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
CASSEROLE, PREPARE AND LEAVE Ingredients:
1 lb. cod, haddock or any firm fleshed white fish |
3.1/2 fluid oz. milk |
salt/pepper to taste |
1 pz butter |
2 large potatoes thinly sliced |
1 onion thinly sliced |
4 oz. cheese, grated |
2 tbsp chopped parsley |
5 oz single cream |
Directions:
1. COOK FISH IN PAN WITH MILK AND SEASONING FOR 5 MINUTES
2. COOL, SKIN AND FLAKE, REMOVING ANY BONES. RESERVE LIQUID
3. HEAT OVEN TO 190 DEGREES CENTIGRADE (375 FAR)
4. GREASE LARGE OVENPROOF DISH.
5. LAYER HALF THE POTATO AND ONION, THEN PUT FISH ON TOP
6. SPRINKLE WITH HALF THE CHEESE AND PAESLE. SEASON TO TASTE.
7. COVER WITH REMAINING POTATO AND ONION. SPRINKLE WITH REMAINING CHEESE AND DOT WITH BUTTER
8. MIX CREAM WITH RESERVED FISH LIQUID AND POUR OVER POTATOES.
9. COVER AND BAKE IN OVEN FOR 50 MINUTES
10. REMOVE LID AND COOK FOR A FURTHER 2O - 30 MINUTES UNTIL POTATOES ARE BROWNED
11. SPRINKLE WITH PARSLEY TO GARNISH
12. FOR A SLIGHTLY HOTTER MEAL, ADD FRESH CHOPPED CHILLIES AND CRUSHED GARLIC TO POTATO AND ONION
13. ANOTHER ALTERNATIVE IS TO USE PART WHITE FISH AND PART SHELL FISH, PRAWNS, SCALLOPS OR MUSSELS.
|
|