25 minutes
30 minutes
6 people
Ingredients
600g Maris Piper potatoes, peeled and cubed
100g St Helen’s Farm goats’ butter
500ml St Helen’s Farm goats’ milk
2 bay leaves
5 peppercorns
500g white fish, cod / haddock / whiting
200g baby prawns, peeled
4 hard boiled eggs, chopped
50g plain flour
1 tbsp parsley, chopped
100g St Helen’s Farm goats’ cheese, coarsely grated
Method
Pre-heat the oven to 200c / Gas Mark 6.
Boil the potatoes until soft, drain and mash with half the St Helen’s Farm goats’ butter and a little of the St Helen’s Farm goats’ milk, season.
In a saucepan bring the rest of the St Helen’s Farm goats’ milk to a simmer, add the bay leaves, peppercorns and white fish, cook for five minutes then strain through a sieve, keeping the poaching milk.
Flake the fish into an ovenproof dish approx 25cm x 20cm, sprinkle over the prawns and chopped hard-boiled eggs and leave to one side.
To make the sauce melt the remaining St Helen’s Farm goats’ butter in a saucepan then stir in the flour until a smooth paste has formed. Gradually add approx 300ml of the St Helen’s Farm goats’ poaching milk, a little at a time, making sure to keep stirring, add more milk if the sauce becomes too thick, until you have a smooth sauce, season with salt and milled pepper. Add the parsley and pour over the fish.
Finally, top with mashed potato and sprinkle with the St Helen’s Farm goats’ cheese, cook for 20 minutes until bubbly and golden, serve.
