The nice twist of this recipe is in the big, fresh scallops and the variety of smoked and un-smoked fish.
- Un-dyed smoked cod,1 large fillet
- Salmon 1 fillet
- Scallops 6, cut in 3 slices
- Prawns, 12 medium ones
- Onion ½ large one chopped
- Milk 250ml
- Corn-flour 1 Tbsp
- Cheese (grated) 3 Tbsp
- Salt and pepper
For the topping:
Boil the potatoes in salted water until soft then drain and reserve. You can do that in advance. I did it in the morning while getting up last week-end, then I was ready to go for a walk before lunch.
Fry the onion in a bit of oil then add the cold milk in which you have dissolved the corn-flour. Turn on low heat until the sauce thickens. Add the grated cheese and season well with pepper.
Clean the fillets and remove the skin if necessary then chop them all in big chunks.
Lay the fish, scallops and prawns inside a baking dish. Pour the sauce over it.
Take the potatoes and mash them with a generous amount of butter and milk. Place dollops of potato mash over the fish until most of it is covered.
Bake in a very hot oven for 15 min. Then sprinkle with grated cheese, drizzle a little olive oil over it and put back for a few minutes under the grill to brown.
This is such an iconic nursery recipe it had to be in a collection of family favourites! The very best of British nursery food heritage – And I am not even saying that « tongue in cheek » for it is a true legend as my teenage son’s friends would say. I have yet to know a kid who does not love this and my posse of Franglais for whom I was baking this last week-end gave it a warm reception.