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Ingredients
- 175 g (6.2oz) frozen pollack (2 fillets), defrosted
- 190 g (6.7oz) tin of kippers
- 2 medium onions chopped finely
- 1 medium carrot chopped finely
- 1 kg (2.2lbs) potatoes
- 500 ml (17.6fl oz) milk
- 50 g (1.8oz) plain flour
- 50 g (1.8oz) butter
Method
- In a heavy-based saucepan melt the butter over a medium heat and fry the onions and carrot for two minutes or so, until the onion becomes translucent.
- Heat the oven to 220 degrees.
- While this is happening, get the milk very hot (don't boil it over).
- Stir the flour into the buttery veg, and cook gently for two minutes - it can brown a little but not burn.
- Pour in a little of the hot milk and stir to amalgamate, then more, until all used up.
- Cook over a very low heat, stirring occasionally, until you have a nice thick white sauce with no taste of flour remaining.
- While the sauce is cooking, boil your peeled and chunked potatoes until cooked through, then drain (reserving a little of the liquid) and mash them.
- You want nice moist mash, so if they feel too dry, add a little of the potato water back in.
- Season the mash to taste.
- Pour the sauce into a suitable gratin dish, or an oven-proof casserole, then add the broken up pollack and kippers plus their oil and mix to distribute the fish more-or-less evenly in the sauce.
- Gently spoon the mash on top of the fish and sauce so it doesn't sink in, and spread to cover.
- Drag the surface of the spuds with a fork to make ridges that will brown nicely in the oven.
- Cook in the oven for 20 - 25 minutes until the top is starting to brown.
- To save cleaning the oven it's a good idea to have the gratin dish in a big roasting dish, as the sauce can bubble up and spill a little in cooking.
