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4
Medium
Published 1977
Many of our traditional fish recipes are much improved if a mixture of smoked and fresh fish is used. Chopped parsley, hard-boiled egg, cheese or anchovy essence can be added and a little butter on the potato topping makes the surface crisp and brown.
Rinse the fish and cut into pieces. Place in a saucepan and add the milk, water, lemon slice and bay leaf. Cover and simmer gently until tender – about 15 minutes. Strain off the liquor and reserve