Smoked Fish Hotpot
- 200g smoked white fish, skin and bones removed
- 1 cup trim milk
- 1 medium onion chopped
- 2 bay leaves
- Cracked black pepper
- 1/2 cup green peas
- 1/4 cup corn kernel
- 3 TBS milk extra
- 3-4 tsp cornflour
- 300g potato chopped
- 2 Dsp grated parmesan cheese
- Salt if required
Into a large microwave proof jug and add milk, onion, bay leaves, fish and pepper. Cook on high until the mixture boils – watch it doesn’t boil over. Stir and simmer on low for about 5 minutes. Remove from microwave and add frozen peas and corn, stir and leave for about 10 minutes or longer if you wish.
Strain mixture through a sieve, removing bay leaves and reserving the milk. Put the milk back into the jug and reheat. Mix the cornflour and additional milk together and add to hot jug of milk. Carefully bring to the boil and stir until thickened, then cook 2 minutes on a low heat, taking care that it doesn’t boil over. Taste and season if required. Add fish mixture to thickened sauce, mix well and tip into two large ramekins.
Bring a pot of salted water to the boil, add potato and cook until tender. Mash with about 2 Tbs milk and then beat with a spoon until smooth and of a spreadable consistency. Use more milk if required. Spread over fish mixture in ramekins and sprinkle cheese on top.
Put under a hot grill until the cheese is golden. Let stand a few minutes as the mixture will be very hot.
Because this has mashed potato on top, it is a higher calorie meal than if you weren’t having complex carbohydrates for dinner.
You could make extra servings and have leftovers for a hot lunch.