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Flaked haddock with hard-boiled eggs in a cheesy sauce, with piped creamy Mashed potato. Serves 4 to 5.
Ingredients
6 oz shortcrust pastry
1 ½ lbs. smoked haddock, cooked and flaked
1 small onion, thinly sliced
2 hard-boiled eggs, sliced
¼ butter
2 oz grated cheddar cheese
1 tablespoon flour
½ pint milk (infused with slice of onion, herbs, bay leaf and peppercorns)
1 ½ lb. cooked creamed mash potato
Salt and pepper
Method
Set oven to 400 Fahrenheit or mark six.
Grease and eight inch loose bottom flan tin.
Roll out the pastry on a floured surface, line the tin and trim the edge.
Boil the peeled potatoes in salt water.
Meanwhile cook the fish gently for a few minutes in water in a frying pan.
Allow the fish to cool, remove the skin and flake the flesh.
Arrange the fish in the flan, cover with onion and place the slices of hard-boiled eggs around the edge.
Melt the butter in a small pan, stir in the flour and blend in half a pint of the strained infused milk.
Add the cheese, season, and stir constantly over a gentle heat until the sauce thickens.
Spoon the sauce over the flour, mash the potatoes and cream with a little butter and milk.
Put the mashed potato in a piping bag with a large rose nozzle and pipe around the edge of the flan and across the center in a lattice pattern.
Cook in the oven for 20 to 30 minutes until browned.
Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.