Monday May 14, 2007
Serves 6, Preparation time less than 30 mins, king time 1 to 2 hours

Ingredients
225g/8oz haddock fillet, skinned and boned
450g/1lb salmon tail piece, skinned and boned
lemon juice
4 hard-boiled eggs, shelled and quartered
900g/2lb baking potatoes, peeled and cut into chunks
55g/2oz butter
150ml/¼ pint cream
salt and white pepper
grated nutmeg

Parsley sauce:
85g/3oz butter
30g/1oz flour
570ml/1 pint milk
150ml/¼ pint cream
large bunch of parsley, leaves snipped and finely chopped

Method
1. Cook the potatoes in boiling salted water until soft.
2. Drain well and mash. Add the cream and butter, seasoning and nutmeg. Mix really well until absolutely smooth and creamy. Taste, adjust seasoning and set to one side.
3. Prepare the sauce by heating the butter over a very low heat then stir in the parsley. Cook for about ten minutes.
4. Add the flour and cook this mixture, without browning, for about 3 minutes, stirring a few times.
5. In another pan, bring the milk and cream to the boil. Pour this into the "roux" (the butter and flour mixture) a little at a time, whisking or beating after each addition. Bring the sauce to the boil and then cook over a low heat for 5-6 minutes.
6. While the sauce is cooking, pre-heat the oven to 200C/400F/Gas 6 and generously butter a deep ovenproof dish.
7. Cut the raw fish into pieces and lay in the dish, season lightly and add a little lemon juice.
8. Pour the hot sauce over the top, place the boiled eggs evenly over the sauce and spoon over the potatoes.
9. Bake for 35-40 minutes by which time the top should be crisp and brown and the fish perfectly cooked in its sauce. Serve at once.

Source: BBC