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350g (12 oz) white fish

200g (7 oz) salmon

200g (7 oz) smoked haddock

100g (3½ oz) prawns

6 scallops

200g (7 oz) frozen peas

Zest and juice of 1 lime

Salt and black pepper

Sauce:

60g (2¼ oz) butter

60g (2¼ oz) flour

700ml (1¼ pint) milk

Salt and black pepper

25g (1 oz) fresh parsley, chopped

Topping:

750g (1 lb 10 oz) potatoes, cooked and mashed

25g (1 oz) butter

3 tbsp cream

A grinding of fresh nutmeg

Salt, if liked

Serves 4-6

Method
Cut the white fish, salmon and smoked haddock into 1cm (½ inch) square pieces and place in the base of a large shallow pie dish. Scatter with the prawns, scallops and frozen peas. Sprinkle over the lime zest and juice. Season. To make the sauce, melt the butter, add the flour and mix together. Whisk in the milk over a low heat and continue whisking until the sauce has come to the boil and thickened. Season to taste and stir in the chopped parsley. Pour over the fish. If necessary ease the sauce between the fish pieces. Mash the hot potatoes and add the butter and cream mix together. Season with nutmeg and a little salt, if liked. Spoon the potatoes over the fish and smooth over and roughen the surface with a fork or if you prefer pipe the potato over the fish.

AGA Cooking
Cook on the grid shelf on the floor of the Roasting Oven for about 30 minutes or until the top is beginning to brown and the sauce is bubbling up the sides of the potato.

Notes
Serve with a crunchy salad.

 

 

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