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Categories:
potatoes butter sour cream milk salt butter onion flour milk white wine corn kernels frozen peas capers lemon juice dill parsley salt eggs tasty cheese
Viewed: 30 - Published at: 6 years agoIngredients
- 750 g potatoes
- 2 tablespoons butter
- 2 tablespoons sour cream
- 1/4 cup milk
- salt and pepper
- 2 tablespoons butter (extra)
- 1 small onion, finely chopped
- 2 tablespoons flour
- 1/2 cup milk (extra)
- 1/2 cup white wine
- 400 g cooked flaked fish
- 1 (310 g) can whole corn kernels, drained
- 1/2 cup frozen peas, defrosted,drained
- 2 tablespoons capers
- 1 tablespoon lemon juice
- 1/2 teaspoon dried dill
- 1 tablespoon chopped fresh parsley
- salt and pepper
- 2 hard-boiled eggs, quartered
- 1 cup grated tasty cheese
Method
- Preheat your oven to 190c.
- Cut up the potatoes, and boil in lightly salted water until tender; drain, add the butter, sour cream and milk, mash until smooth, seasoning with salt and pepper.
- Meanwhile, melt the extra butter in a saucepan, and saute the chopped onion until soft-about 5 minutes.
- Add the flour and cook over low heat about 2 minutes before adding the extra milk and wine.
- Bring to the boil and stir until thickened.
- remove from the heat and add the fish, corn, peas, capers, lemon juice, dill, parsley and salt and pepper.
- Mix well, then fold the egg quarters through very gently.
- Pour into a large casserole dish, top with the mashed potatoes, then sprinkle over the grated cheese.
- Bake in the oven for about 30 minutes or until the filling is bubbling, and the top golden brown.
