About this recipe:Prawns, 2 types of fish with aloo, curd, milk and cheddar in a yummy traditional English pudding.
675g potatoes, peeled and cubed
2 tablespoons curd
salt and freshly ground black pepper
350g smoked haddock
350g fresh cod or haddock, cooked
225g peeled and cooked prawns
2 baby leeks, chopped
150ml fish stock
1 tablespoon flour
1 tablespoon Dijon mustard
600ml skimmed milk
60g grated Cheddar cheese
chopped fresh parsley to garnish
Directions Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 220 C.
Boil potatoes in a saucepan till well done. Drain and mash until smooth. Mix in the curd and season well with salt and black pepper.
Remove the skin and bones from the fish and cut into bite size pieces. Place in the bottom of an ovenproof baking dish along with the prawns.
Place the leeks and the fish stock in a medium saucepan and cook for 1 to 2 minutes. Sprinkle the flour over and mix well. Cook for a further minute, then add the mustard and beat well. Gradually add the skimmed milk, stirring continuously to prevent any lumps from forming. Bring to the boil, allowing the sauce to thicken. Pour sauce over the fish in the baking dish. Allow to cool for 20 minutes, then cover with the mash, either using a fork or piping using a piping bag with a large star shaped nozzle.
Top with cheese and bake in preheated oven for 30 to 40 minutes until golden. Just before serving, sprinkle with the chopped parsley. Serve with minted peas and other vegetables.