Instead of steaming the fish over a saucepan of water, put it in a shallow microwave-proof dish with 2-3 tbsp hot water. Cover with cling film and cook on full power for about 15 minutes, or until the fih is only just cooked.
Ingredients
- 450 g cod or coley, cubed
- knob of butter
- salt and pepper
- 1 tsp lemon juice
- 1 quantity white sauce
- 1 (198 g/7 oz) can sweetcorn, drained
- 175 g Cheddar cheese, grated
- ! tbsp chopped parsley
- salt and pepper
- pinch of mustard powder
- 4 hard-boiled eggs, roughly chopped
- 450 g mashed potato with a little milk , butter and seasoning added
Cooking Process
- Place the fish on a buttered flameproof plate and season with salt, pepper and lemon juice.
- Cover the plate with foil or another plate and steam over a pan of boiling water for 10-15 minutes or until the fish flakes easily. Strain any juices and reserve for the sauce.
- Bring the sauce to the boil, add the reserved fish stock and the sweetcorn, reduce the heat and simmer for 2 minutes, stirring occasionally .
- Remove the pan from the heat , blend in the cheese , parsley , salt, pepper and mustard.
- Finally add the eggs and the flaked fish. Pour into an ovenproof dish.
- Spread or pipe the prepared potato over the fish and bake in a moderately hot oven for 20 minutes or until the top is golden.
Bon Apetite!
Tasty Tuna Casserole