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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a recipe by Valli Little that I wanted to save here. Ingredients:
1 kg boneless white fish fillet, cut into chunks |
2 tablespoons olive oil |
1 onion, finely sliced |
4 slices rindless bacon, chopped |
4 small fennel bulbs, cut into quarters |
100 g butter, plus extra |
butter, to brown |
50 g plain flour |
400 ml milk |
200 ml light cream |
2 tablespoons parsley, chopped |
900 g potatoes, peeled, cut into cubes |
Directions:
1. Preheat oven to 190°C
2. Place fish in an 2.5 litre baking dish and season with salt and pepper.
3. Heat the oil in a medium saucepan. Add the onion, bacon and fennel and cook over medium-low heat for about 10 minutes until softened but not browned. Place on top of the fish.
4. Place half the butter, the flour, 300ml of the milk and the cream in a saucepan over low heat. Whisk constantly until thick. Season with salt and pepper. Add the parsley and pour the sauce over the fish.
5. At the same time as cooking the onion mix cook the potatoes in a saucepan of boiling water until tender. Drain, then mash with remaining butter and milk. Season with salt and pepper, then use a fork to spread evenly over pie.
6. Dot with extra butter and bake on a baking tray in the oven for 40 minutes.
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