Fishermans Hotpot
A delicious recipe on YumPlanner
By stuart radforth | Prep: 15 min | Cook: 45 min | Serves: 2
Tags: Dinner, Diplomatic, British, Nut-Free, Egg-Free
Ingredients
- 500 g cod
- 45 g flour
- 800 g potatoes
- 2 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
- 1 pcs onion
- 200 g mushrooms
- 30 g butter
- 250 ml milk
- 200 g cheese
Instructions
- Skin the cod and cut it into 2 cm squares. Toss the cod in 30 g of flour.
- Boil the potatoes until tender but not soft, then slice them finely.
- Arrange one third of the potato slices in a casserole dish. Cover with half of the cod, sprinkle with lemon juice, and season with salt and pepper.
- Combine the onion and mushroom, and arrange half of this mixture over the fish. Cover with the remaining cod and lemon juice, then add one third of the potatoes followed by the remaining onion and mushroom mixture.
- Melt 30 g of butter in a pan, stir in the remaining 15 g of flour, and cook gently for 1 minute while stirring constantly.
- Remove the pan from the heat and gradually stir in the milk. Bring to a boil and continue stirring until the sauce thickens. Add half of the cheese and season to taste.
- Pour the sauce over the ingredients in the casserole dish, top with the remaining potato slices, and sprinkle with the remaining cheese.
- Bake in the oven at 200°C (392°F) for about 40 minutes or until the cheese is golden.