Ingredients Click to find out more about the ingredients
400g cod fillet
300g smoked haddock
325ml whole milk
1.3kg peeled potatoes
Salt and pepper to taste
325ml soya milk
2 tbsp flour or gluten free alternative
1) Boil the potatoes and mash with 50g of the butter and 200ml of the whole milk. Allow to cool. 2) Make a rue with the flour, butter and the rest of the milk and soya milk. (To make a rue, melt the butter over a low heat, stir in the flour and cook for a couple of minutes. Turn the heat up to medium and add the milk slowly whisking all of the time. It will be very lumpy to begin with but keep whisking and you should have a smooth creamy sauce). 3) Cut the fish into bite sized pieces and add to an ovenproof dish. 4) Pour over the rue sauce and turn gently to coat.
5) Top with the cooled mash and fork to give a rough surface so the that peaks will crisp up. 6) Bake in the oven for 40 minutes until golden.