A delicious variation on a classic winter warmer. A joy to make as well as eat.
– Serves: 4
– Preparation time: 25 Minutes
– Cooking time: 30 Minutes
Nutrition per serving: 615 cals, 29g fat, of which 17g saturated fat, 1g salt
- 600g Maris Piper potatoes, peeled and cubed
- 75g goats’ butter
- 500ml Semi-Skimmed goats’ milk
- 2 bay leaves
- 5 peppercorns
- 500g white fish
- 200g baby prawns, peeled
- 2 hard boiled eggs, chopped
- 50g plain flour
- 1 tablespoon parsley, chopped
- 80g goats’ cheese, grated
- Pre-heat oven to 200°C, fan 180°C, gas 6.
- Boil potatoes then mash with a third of the butter and a little of the milk, season.
- In saucepan, bring the rest of the milk to a simmer, add bay leaves, peppercorns and white fish, cook for 5 minutes then strain through sieve, keeping the poaching milk.
- Flake fish into an ovenproof dish, sprinkle over the prawns and eggs.
- To make the sauce, melt remaining butter in a saucepan then stir in the flour to form a smooth paste. Slowly add 300ml of the poaching milk, keep stirring until smooth, add more if needed. Then season, add parsley and pour over fish.
- Top with the mashed potato and sprinkle with cheese, cook for 20 minutes until golden.