We often have variations offish pie for a family supper, and this one is popular with its golden orange top of mashed sweet and ordinary potato. For an extra treat, you can add a few shelled mussels to the fish. Serve with a simple green salad.
Steam or boil the sweet potatoes and the ordinary white potatoes until very soft. This takes approximately 20 minutes. Mash the potatoes together with
While the potatoes are cooking steam the fish fillets until just cooked – this should not take more than 5 minutes so keep checking so as not to overcook. Leave the fish and potatoes on one side.
Preheat the grill to high and put a shallow ovenproof serving dish in a low oven to keep warm. Put the cornflour and water in a cup and stir until smooth. Pour into a saucepan and gradually stir in the milk and the cream. Bring to the boil, stirring all the time, then bubble, still stirring, for about 3 minutes.
Add the tomatoes and bubble for another minute. Stir in the mustard with salt and black pepper to taste. Lastly add the steamed fish and chopped fresh dill (and mussels if using). Remove immediately from the heat and pour into the warm serving dish.
Using a spatula carefully distribute the mashed potatoes all over the fish mixture and spread gently to form a topping. Dot with the remaining
© 1991 All rights reserved. Published by Websters International.