Fish bake with dilled potato topping

Ingredients 13
Servings 1


Serving Change
  • butter for frying
  • 1
    large onion, chopped
  • 2
    chicken stock powder
  • 250
    smoked haddock
  • 250
  • milk to cover
  • 30
  • 30
  • 2
    hard-boiled eggs, quartered or chopped
  • 15
    fresh dill, chopped
  • salt and milled pepper
  • 3
    large potatoes
  • milk, butter and chopped fresh dill for topping


Heat butter and sauté onion for a minute. Add stock powder and sauté until glossy. Remove onion from pan and set aside. Place fish in pan with enough milk to cover. Bring to boil, reduce heat, cover and simmer until fish is cooked, 5 to 10 minutes. Remove fish and reserve liquid. Heat 30 ml (1 tbsp) butter in a saucepan until bubbling. Stir in flour. Cook for 2 minutes, slowly adding reserved milk. Bring to boil, reduce heat and simmer for 5 minutes to make a thickish white sauce. Flake fish, discarding skin and bones. Stir fish, onion, dill and egg into sauce and season. Place mixture in an ovenproof dish. Mash potatoes to a spreading consistency with milk and butter, season and stir in dill. Smooth over fish mixture and bake at 180 ºC until heated through, 10 to 15 minutes. Serve with salad.

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