Time: 60 minutes
Difficulty level: easy
800 g white fish fillet without skin
600 ml full-fat milk
1 small onion
2 bay leaves
small bunch of parsley, chopped
a few twigs of fresh marjoram, only chopped leaves
100 g butter
50 g regular flour
a pinch of freshly grated nutmeg
1 kg potato, peeled and evenly cut
50 g shredded cheddar
Put pieces of fish in a deep frying pan and pour 500 ml of full-fat milk. Add half-cut onions, then add 2 bay leaves to the milk. Boil milk until you see a few little bubbles, then reduce the heat and cook slowly for the next 8-10 minutes. Carefully put the fish on a plate and cool down the milk in a jug. It will be the basis for our sauce. Put the fish in a large oven pan. Boil the eggs hard, peel, cut into quarters and put the fish on top, then spread the chopped parsley and marjoram.
Prepare the sauce. Start with roux: melt 50 g of butter in a frying pan, add 50 g of flour and fry for 1 minute, stirring frequently. Take the frying pan out of the heat, add a bit of cold milk, then stir until the ingredients combine. Continue adding the milk, stir well until the sauce is smooth. Eventually boil the sauce and cook for 3 minutes. Take out of the heat, season with salt, pepper and a pinch of freshly grated nutmeg. Then, pour the fish with prepared sauce.
Cook 1 kg potatoes, drain, season with salt and pepper, add 50 g butter left and 100 ml full-fat milk. Mash potatoes with a masher until they are creamy, spread it evenly on the entire dish. Sprinkle with shredded cheddar. Bake for 45 minutes in 180 degrees. Dish is ready! You eat with your eyes first, so don’t forget to decorate your casserole with a fresh marjoram twig.