Friday, January 23, 2009

Smoked Fish au Gratin

Serves: 4


1 pound (500 g) smoked fish fillets
Milk for poaching
2 ounces (60 g) butter
1/4 cup all-purpose (plain) flour
3/4 cup cream
Salt and pepper
1/2 cup grated Cheddar cheese
1/2 cup fresh breadcrumbs
Parsley sprigs to garnish


1. Put the fish fillets in a saucepan, pour over enough milk to cover and poach gently for 15 minutes. Drain, reserving the milk, and flake the fish.
2. Melt the butter in a clean saucepan. Add the flour and cook, stirring, for 2 minutes. Gradually stir in the cream and 3/4 cup of the reserved poaching milk. Bring to the boil, stirring, and simmer until thickened. Season with salt and pepper to taste. Stir in all but 1 tablespoon of the cheese and when it has melted fold in the flaked fish. Turn into a greased casserole.
3. Mix together the breadcrumbs and remaining cheese and sprinkle over the top. Cook in a preheated moderately hot oven, 375 degrees F (190 degrees C), for 20 minutes or until he top is golden brown. Garnish with parsley.

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