Instructions: Method
1 Peel potatoes and cook in boiling salted water for 20 minutes or until tender 2 Drain potatoes mash and cream together with butter milk and seasoning 3 Cook fish in oven tor about 20 mins in milk. When cooked drain and reserve juice to make sauce 4 Remove skin and bones from fish and flake 5 Make sauce: melt butter add flour and cook for 1 min gradually stirring in fish juice and seasoning. Bring to the boil then add parsley and lemon juice. Mix well 6 Stir in the fish and place in a casserole dish 7 Spread potato over the top and dot with butter 8 Place under grill untii golden brown on the top

servings: 4

Cooking Fish
small oven: 180 degrees C approx 20minutes PREHEATED bottom shelf
fan oven: 170 degrees C approx 20 minutes COLDSTART

Kedgeree

112g long grain rice
280g cooked smoked haddock
3 hard boiled eggs
112g butter
56g raisins

Method
1 Cook rice in boiling salted water until tender when cooked strain well 2 Remove skin and bones from fish and flake 3 Chop two of the hard boiled eggs
4 Melt butter in saucepan add rice fish chopped egg and raisins and heat through 5 Pile mixture into serving dish garnish with the remaining hard boiled egg and parsley serve with peas

Serves 4

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