Ingredients
- 1 1/2 lbs orange fleshed sweet potato
- 4 free range eggs
- 1/2 pint milk plus a little extra
- 1 small onion
- 5 whole black peppercorns
- 3 branches fresh dill
- 1 1/2 lb haddock fillets
- 2 oz butter
- 1/2 oz flour
- sea salt & black pepper
- 4 oz frozen peas thawed
Servings:
Instructions
- Cut the sweet potato into chunks and steam or boil in salted water until soft. Peel and mash 1 lb of the potatoes with 1 egg, 1 oz butter and enough milk to give it a soft consistency.
- Hard boil the remaining eggs, then cool, shell and quarter.
- Put 1/2 pint milk into a pan with the sliced onions, peppercorns and dill stalks. Bring gently to the boil.
- Lay the fish fillets in an ovenproof dish and pour over the infused milk with its seasonings. Bake at 180 c Gas 4 for 15-20 minutes until cooked. Strain off the milk and set aside, discarding the onions and seasonings.
- Flake the fish and lay on the base of a pie dish. Cover with peas and then the quartered eggs. Sprinkle with the chopped dill leaves.
- Make a white sauce with 1/2 oz butter, the flour and the reserved milk. Simmer for 5 minutes and season generously. Pour over the fish, shaking to distribute.
- Spread the mashed potato thickly over the top and make a wavy pattern with a fork. Dot with the remaining 1/2 oz butter.
- Bake at 230 C Gas 8 for 10-15 minutes until browned.
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