Preparation Time:
30
minutes
Cooking time:
40
minutes
Energy level per serving:
unknown
Saturated fat level per serving:
unknown
Carbohydrates level per serving:
unknown
Gi level per serving:
unknown
Number of servings:
4
This recipe has been visited
4227
times
Developed by accident rather than design over the years. I'm sure it breaks all culinary rules, like sliced instead of mashed potatoes,and cheese grated on top - but it's delicious. I love the nutty sweetness of Jarlsberg cheese on the top.
Posted by:
Earthling
on
01 April 2008
Cooking Steps:
preheat the oven to Gas 6/400f/200c.
Cover the fish in a large saucepan with the milk, salt and pepper and bring to the boil. turn the heat off and clamp a lid on to allow it to sit in the hot milk for about 10 minutes. Lift carefully out with a slotted spoon and place on a board. Flake the flesh, and discard the black skin. Reserve the milk - strain it through a sieve into a jug.
Make a white sauce by melting the butter, stir in the flour and gradually add the flavoured milk which should at least be warm, at best still hot, stirring all the time to ensure no lumps. Return the flaked fish to the pan with the sauce and stir it gently in. Add the hard boiled eggs and the lemon juice.
Bring the sliced potatoes to the boil in a pan of water and allow to cook gently for about 8 minutes so they dont break up but hold their shape, slightly longer if you can.
Transfer the fish mixture to a buttered oven dish and spread it around. Drain the potatoes well and carefully lay them, overlapping, on top of the mixture in the dish. Place the sliced tomato (if used) in rows on top of the potatoes. Sprinkle the jarlsberg cheese over the lot and place in the middle of the oven for about 25 minutes
All you need with this a big bowl of peas!