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Scalloped Haddock

ingredients

serves 4
8 oz (225 g) smoked haddock
fat for greasing
450 g/1 lb potatoes, halved and cooked
salt and pepper
1/3 cup (75 g) butter
15-30 ml/2-3 tbsp single cream
1 cup (8 fl oz) 250 ml milk
30 ml/2 tbsp chopped onion
1 blade of mace
3 tbsp (25 g) plain flour
30 ml/2 tbsp chopped parsley
2 tbsp (30 ml) fresh double cream (heavy cream)
browned breadcrumbs

method

1. Grease 4 shallow individual ovenproof dishes. Set the oven at 200°C/400°F/gas 6. Mash the potatoes until smooth. Beat in 25 g/1 oz of the butter and the single cream.

2. Combine the milk, onion and mace in a deep frying pan. Bring to simmering point, add the fish and poach gently for 5-8 minutes. Using a slotted spoon, transfer the fish to a large plate. Remove any skin and flake the fish, then divide it between the dishes. Reserve the cooking liquid.

3. Melt half the remaining butter in a saucepan, add the flour and cook for 1 minute, stirring. Gradually add the reserved cooking liquid and boil, stirring. Add seasoning, parsley and double cream. Pour the sauce over the fish. Sprinkle with the breadcrumbs.

4. Spoon the creamed potato into a piping bag fitted with a large star nozzle and pipe a border of mashed potato around the edge of each dish. Dot the remaining butter over the breadcrumbs. Stand the dishes on a large baking sheet and bake for 4-5 minutes until browned.

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