Creamed Fish with Potato Border Recipe
Creamed Fish with Potato Border Recipe with Potatoes, Haddock, Butter, Eggs, Cheese, White Sauce & Parsley.
INGREDIENTS
1lb (450g) Cooked Sieved Potatoes
1 Large Fresh Haddock, or Small Tin of Salmon
1/2 oz (15g) Butter
2 Egg Yolks
1 Egg White
2 oz (50g) Grated Cheese
3/4 pint (400ml) White Sauce
Chopped Parsley
Salt & Pepper to taste
METHOD
Steam and mash the Potatoes. Add the Egg Yolks and Butter. Beat and season to taste. Shape with floured hands into a round border in a buttered fireproof dish and ornament with a fork, or pipe through a star pipe and forcing bag. Bake in a moderate oven (400F, 200C, Mark 6) until brown. Meanwhile, boil, drain and flake the Haddock into the White Sauce. Stir in the Grated Cheese. Season to taste. Stir until Cheese is melted. Pour into the border. Sprinkle Fish with Chopped Parsley.
Enough for 4 people.
Based on the Creamed Fish with Potato Border recipe in:
Potato Recipes
Edited by Elizabeth Craig (The Potato Marketing Board 1934).
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