INGREDIENTS:
Potato topping
1 lb potato, mashed
2 oz cheese, grated
1 tablespoon breadcrumbs
Filling
1 lb white fish
2 oz prawns (optional)
½ pint milk
1 oz butter
1 tablespoon plain flour
2 tablespoons parsley, chopped
Base
2 oz butter
2 oz spinach
good grating nutmeg
to taste seasoning
METHOD:
1. In a saucepan place the fish and the milk. Bring to the simmer and leave for 2 minutes. Take off the heat, and strain off the liquid (the "fish milk").
2. Wash the spinach well, and drain. Melt the butter in a saucepan, add the grated nutmeg and seasoning, before adding the spinach. Place a lid on top bring to the boil, and then turn off the heat. Remove the lid and drain if necessary, before placing in an ovenproof dish.
3. In another pan, make a sauce by melting the butter and stirring in the flour. Cook for a minute, then add the fish milk a little at a time. Add the parsley and seasoning.
4. Flake the fish and add to the sauce. Pour over the spinach base. Top with the mashed potato, and bake at 180°C/350°F/Gas Mark 4 for 20 minutes. Then sprinkle the top with the breadcrumbs and cheese. Continue to cook for another 10 minutes.
