Preparation:
Butter an oven proof dish, chop the mushrooms
and scatter over the base.
Skin and bone the fish then dice and scatter over mushrooms, add
a few pinches of salt/pepper to taste. Pour the milk over the
top and cover with lid or tin foil, place in heated oven 200C
for 20 minutes.
Sauce
Drain off the poached milk in a jug. Melt
butter in a frying pan, fry onion/celery finely chopped until
soft but not discolored. Stir in the flour and take off cooker,
add the poached milk slowly whilst stirring constantly, when all
the milk has been stirred in, put pan back on hob and simmer.
Stir continuously until thickened into a creamy sauce
add lemon and parsley and simmer until thick and creamy again,
now pour over the fish in the oven proof dish and top with
mashed potatoes. Return to the oven at 200C for 30-40 minutes or
until topping is golden brown.
Reformatted from a recipe
submitted to Good Cooking © '2002 by Good Cooking, Inc.
