Ingredients Jump to Instructions ↓

  1. 700g (1 1b 9oz) Large British new potatoes, scrubbed

  2. 40g (11/2oz) English butter

  3. 40g (11/2oz) Plain flour

  4. 150ml (1/4pt) Milk plus 4 x 15ml spn (4 tbsp) hot milk for mashing

  5. 150ml (1/4pt) Cream

  6. 175g (6oz) Broccoli, lightly cooked

  7. 100g (31/2oz) Button mushrooms, sliced

  8. 225g (8oz) Scottish salmon fillet, skinned and cubed

  9. 225g (8oz) Cod fillet, skinned and cubed

  10. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Place the potatoes in a pan of boiling water, cover and simmer for 25 minutes or until tender. Drain and leave to cool.

  2. Meanwhile melt the butter then add the flour and continue to cook for 1 minute.

  3. Remove from the heat then whisk in the milk and cream. Heat gently, stirring until the sauce thickens.

  4. Stir in the broccoli, mushrooms and fish then season to taste. Place in an ovenproof dish.

  5. Peel the cooled potatoes then mash with the hot milk and seasoning.

  6. Pile the potato on to the fish sauce and cook in the oven for 25-30 minutes until the topping is golden brown.


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