Baked hake and haddock

  • 400g Hake fillets
  • 200g Haddock fillets
  • 1L Fat free milk
  • 2.5ml Black peppercorns
  • 2 Bay leaves
  • 1ml Dill
  • 2,5ml Salt
  • 2 Garlic clove, crushed
  • 5ml Thyme
  • 400g Potato’s peeled and cooked
  • 200g Butternut, without skin and seeds, cooked
  • 25ml Cornstarch
  • 200ml Cheddar cheese, grated
  • 10 ml dill
  1. Preheat oven to 180˚ C.
  2. Place fish fillets in baking tray. Add bay leaves, peppercorns, dill, thyme, salt, garlic and milk. Bake for 15 minutes and strain. Keep liquid aside. Take skin for fish and flake fish.
  3. Place strained milk in a large pot. Bring to a boil and reduce the heat. Mix Cornstarch with water and add to the milk mixture. Simmer for 5 minutes until cooked.
  4. Place flakes fish in a baking dish and add milk mixture to fish.
  5. Mash potato and add salt to taste.
  6. Mash butternut and add salt to taste
  7. Spoon ½ potato mash and ½ butternut mash over fish and repeat with rest of potato and butternut. End with butternut.
  8. Add grated cheese and dill and bake for 20 min or until golden brown and cooked.
  9. Serve with salad.

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