- 150g smoked haddock
- 500ml milk
- 1 bay leaf
- 1/2 onion, sliced
- 2 sticks celery, sliced
- 100g shellfish, raw prawns, scallops, mussels
- 200g white fish, haddock, cod, pollock
- 100g salmon
- salt and pepper
- 60g plain flour
- 60g unsalted butter
- 3 eggs, bard boiled, halved
- 500g potatoes, mashed
- 1 courgette, sliced
- 50g breadcrumbs
- Parmesan
(Serves 6)
1. Preheat oven to 180°C / gas mark 4. Grease an ANTA Baking Dish.
2. Place smoked haddock in a large pan, cover with milk and add the onion, celery and bay leaf. Bring to the boil, remove from the heat and allow to cool. In the meantime skin the remaining fish, if required, and flake into large chunks. Drain the milk into a jug. Place the smoked haddock at the bottom, cover with the other fish, seasoning each layer. Place the eggs on top.
3. Melt the butter in the pan, stir in flour and gradually add the milk in which you cooked the smoked haddock. Bring to the boil, season and cook for 2 - 3 minutes.
4. Pour over half the white sauce and cover with mashed potato and the sliced courgette. Drizzle the remaining white sauce and sprinkle with bread crumbs. Return to the oven and bake for 30 minutes. Garnish with grated Parmesan.