Fish Bake with Fluffy Potato Topping

Hake fillets enrobed with a creamy mushroom and pepper sauce, topped with fluffy mashed potatoes.

Difficulty

Prep Time

20 minutes

Cooking Time

30 minutes

Serves

4

Ingredients

  • 800g SPAR Hake Fillets
  • SPAR Salt and Pepper to season
  • 600 ml SPAR Long Life milk
  • 45 ml SPAR Butter or margarine
  • 60 ml SPAR Cake Flour
  • 5 ml Mustard
  • 25 ml SPAR Salad and Chip Sauce or mayonnaise
  • 125 ml SPAR Cheddar Cheese, grated
  • 30 ml Chives chopped, optional
  • 1 small red pepper diced
  • 12 button mushrooms, sliced
  • 6 large potatoes, boiled and peeled
  • 45 ml SPAR Butter Spread
  • 45 ml SPAR Long Life Milk

Method

  1. Season the fish with salt and pepper.  Place in a saucepan with the milk and simmer slowly in the milk until cooked through.  Drain, reserving the milk.
  2. Add more milk if necessary to make up to 500ml.  Flake the fish and set aside
  3. Heat the butter or margarine.  Add the flour and mustard and cook for a minute or two.  Remove from the heat and stir in the reserved milk.  Return to the heat and cook stirring until the sauce thickens.  Add the Salad and chip sauce or mayonnaise and cheddar cheese, chives, red pepper, button mushrooms and flaked fish.
  4. Place into a greased baking dish.  Mash the potatoes with salt and pepper.  Add butter and milk and continue to mash until light and fluffy.
  5. Spread over the fish and bake at 180 c for 30 minutes.

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