Smoked Fish en Coquilles from The Times Cookery Book by Katie Stewart
These attractive and individual fish dishes are ideal for lunch or supper. They can be prepared in advance and reheated when ready to serve. Rinse the fish and cut into convenient pieces. Put into ...
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Cooking tools:
- Fine-mesh sieve
- Saucepan
- Stove
- Chef's knife
- Cutting board
Ingredients
- 1–1½ lb (450–700 g) smoked haddock or smoked cod fillet
- ½ bay lea
- slice of lemon
- ½ pint (3 dl) milk
- 1 lb (450 g) well-seasoned creamed potatoes
- small pinch cayenne pepper
- 2 oz (50 g) grated cheese
- 1 teaspoon lemon juice
- 1 oz (25 g) flour
- 1½ oz (40 g) butter
- few peppercorns
- few parsley stalks
- slices of lemon or sprigs of parsley
- fresh breadcrumbs
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