500g cod fillets, skinned
125 g button mushrooms
1 bay leaf
350 ml fresh milk, and a little for the mash
30 g butter
20 g plain flour
2.5 ml caraway seeds
salt and pepper
800 g potatoes, peeled and diced
1 egg beaten
In a saucepan add the cod, bay leaf and mushrooms.
Add the milk and bring the pan to the boil.
Once boiled reduce heat and simmer for 20 mins.
Remove the fish retaining the milk liquid for later use.
You can discard the bay leaf.
Flake the fish removing bones that are left.
Leave to one side.
In saucepan heat butter on a low heat, continuously stirring add the flour.
Slowly stir in the remaining milk liquid.
Bring to the boil, stirring until the milk and flour thicken into a thick smooth sauce.
Mix in the caraway seeds and remove from the heat.
Mix in the fish, mushroom, salt and pepper.
Slowly pour into an oven proof dish.
Boil potatoes in a salted water for 20-25 min, drain once cooked.
Pre heat oven 200°C (400°F) mark 6
Mash potatoes with the remaining milk, mix in the egg.
Carefully cover the top of the fish mix with the potato.
Cook for 30 mins