My oven pulled away from the wall, between the kitchen cabinets. Just before the apple pie cooking season started, the thermostat broke down. A young man climbs over the loan. I have a love of hate relationship with my Lacanche, I say boldly. I think it’s just an affected Frenchman but can also be very happy with it when everything works again. What a phenomenal blow of heat comes out.
Preheat the oven to 180 degrees Celsius.
Place the whitefish in a saucepan with half a liter of milk, the bay leaf and some salt. Bring the milk to a boil, turn off the heat, and cover the pan for 5-7 minutes. Remove the fish from the pan and reserve the milk.
Boil the potatoes, drain and add butter and milk. Mash them and season with nutmeg, salt and pepper. When fresh, blanch the peas in boiling water for 2 minutes.
Melt another 50 grams of butter in a saucepan over low heat. Now add the flour and cook for 1 minute while stirring. Little by little, pour in the milk (in which the fish was poached) while stirring with a whisk until it has become a nice mass. Season with salt and pepper. Set the béchamel sauce aside.
Take an oven dish and divide the fish with the peas on the bottom. Crumble pieces of egg over the fish. Now divide the béchamel sauce over the fish and the egg pieces. Now divide the mashed potatoes over this and spread it well. Sprinkle the grated cheese over the mash. Bake the ‘pie’ in the oven for 20-25 minutes until golden brown.
Necessary for 4 anglers:
600 gr whitefish fillet, may also be cut into pieces
500 dl milk and 100 dl
1 bay leaf
1 kg potatoes, peeled
50 gr butter and another 50 gr
½ teaspoon nutmeg, freshly grated
100 grams of peas
60 gr flour
4 tbsp fresh flat-leaf parsley
8 eggs, hard boiled
150 gr old cheese, grated