400ml milk
800g pollack fillet, skinned
50g butter
1 onion, finely chopped
2½ tbsp plain flour
1 tsp English mustard
Good handful fresh parsley, chopped
1 tbsp capers, finely chopped
2 hard boiled eggs
sea salt & freshly ground black pepper
1. Pour the milk into a large saucepan, add the pollack fillets and poach very gently for 6-7 minutes, then remove from the heat.
2. Melt the butter in another saucepan, add the onion and fry gently until soft and translucent. Add the flour and cook for a further 1-2 minutes.
3. While stirring, slowly pour on the milk that the fish was poached in until the sauce is the consistency of double cream. Stir in the mustard, then add the parsley, capers and flake in the fish.
4. Shell and slice the boiled eggs, add them to the sauce, season with salt and pepper, and serve with creamy mashed potato and freshly cooked peas or broad beans. A nice little twist on this dish is to add a few bits of bacon.
Tip: To enjoy this dish as a fish pie, you can just top it with mashed potato and grill it for a few minutes until crisp on top.
(Fish - the complete fish & seafood companion - Mitch Tonks)
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