Yield: 4 servings
|1 pounds||Smoked haddock; (450g)|
|½ pint||Skimmed milk; (300ml)|
|1½ pounds||Potatoes; (675g)|
|1 \N||5 1/4 ounces natural yogurt; (150g)|
|1 tablespoon||Cornflour; (15ml spoon)|
|2 \N||Leeks; washed and sliced|
|\N \N||Ground black pepper|
|\N \N||Gas Mark 6 400 øF; 200 øC,|
1. Poach the haddock in the milk for 5 minutes, and leave for half an hour to infuse.
2. Preheat the oven.
3. Peel the potatoes, and boil them for approximately 20 minutes. Drain the potatoes when cooked, mash with the yogurt, and season with black pepper.
4. Drain the milk from the fish and blend it with the cornflour in a pan.
Bring it to the boil. Remove the skin from the fish and fork the flesh into the sauce.
5. Pour the sauce into the bottom of an ovenproof pie dish. Cover with the sliced leeks, and either pipe the potato on top, or spread it over and smooth the top with a fork.
6. Bake for 20-30 minutes.
Converted by MC_Buster.
NOTES : This is a warming, inexpensive winter dish. It can be made up in advance and frozen if you like, and baked just before eating. Serve it with sliced carrots and brussels sprouts.
Converted by MM_Buster v2.0l.