Kevin says, "Fish was traditionally eaten on Fridays in homes throughout Ireland, served with a topping of creamy mashed potato - what could be more comforting? Try to get hold of naturally smoked fish instead of dyed fish."
- 300 ml (1. cups) milk
- 250 g (9oz) smoked cod
- 250 g (9oz) smoked haddock
- 60 g (4. tbsp) butter
- 1 onion, finely diced
- 150 g (2 cups) button mushrooms, sliced
- 3 tblsp plain (all-purpose) flour
- 1 tsp mustard
- 1 tblsp chopped flat leaf parsley
- 1 tblsp lemon juice
- salt and black pepper
- 900 g (2lb) potatoes (or 8 potatoes), cut into chunks
- 100 ml pouring (light) cream
- 30 g (2 tbsp) butter
- 60 g cheddar cheese, grated
- Preheat the oven to 180oC/350oF/gas mark 4.
- Place the milk in a saucepan and add the fish. Bring the milk to a simmer and poach the fish over a moderate heat for 6–8 minutes until it is softened. Then remove the fish with a slotted spoon and flake it onto a plate, ensuring all the bones are removed. Keep the flaked fish warm. Strain the milk liquid into a jug or small bowl and set aside.
- In a separate saucepan, melt the butter, then add the onion and mushrooms and cook until softened, then remove the pan from the heat and sprinkle in the flour.
- Gradually add the milk liquid, stirring continuously until the sauce is thickened.
- Add the mustard, parsley and lemon juice, season with some salt and black pepper and stir to combine. Add the flaked fish to the sauce, and then pile the whole lot into an ovenproof dish.
- In the meantime, place the potatoes into a saucepan, cover with water, bring to the boil and cook for 20–25 minutes until softened. Drain the potatoes and add the cream and butter and mash to ensure all lumps are removed. Season with some salt and black pepper.
- Spoon the potato mixture onto the fish and top with the Cheddar cheese. Pop into the oven for 20–25 minutes until piping hot. Serve immediately.