I love dead easy recipes. Don’t you?
Well, this is one of them and it comes from my Dad!
At first glance you might think there are many processes involved, but really all you have to do is make cheese sauce and mash potatoes, the rest is just plonking bits and bobs in a casserole dish and leaving it to bake. It really is as simple as it sounds, and the result is just yumminess!
I’ve already had a request to bake this again. Evidence that this is a hit with seafood lovers.
6 – 7 pieces Hake, thawed
1 tin Tuna, drained
½ Onion, finely chopped
Handful Parsley, finely chopped
3 Cups Milk
½ Block Cheddar Cheese, grated
3 Medium Potatoes, peeled and quartered
Aromat (optional) to taste
Salt & Pepper to taste
3 -4 level teaspoons Maizena
¼ tsp English Mustard
- Place peeled and quartered potatoes into a pot with salted water. Boil until soft.
- When the potatoes are soft, drain out the water and place back in the pot. Mash the potatoes, add the margarine/butter and +- 15ml milk and mash. Then add the seasoning to your taste. (You want the mash potato to be stiff and not too soft).
- Set the potato aside.
- In a medium size pot, add water and heat up and maintain on a medium heat. Place your fish fillets in the heated water and semi cook/par boil them (this should be a quick process, do not leave in pan for too long). Take them out once the outside of fillet looks semi white. Pat dry with a paper roller towel and place fish fillets in oven proof casserole dish.
- Open tinned tuna, drain the juices out and add the meat to the casserole dish (make sure to spread the tuna evenly.
- Sprinkle over finely chopped onion into casserole dish and then set aside.
The cheese white sauce:
- Drain out water from the pot used to par boil the fish fillets and replace with the 3 cups of milk.
- Add in parsley, salt, pepper, Aromat and a touch of English Mustard.
- Heat the milk up on high heat, continuously stirring.
- Before boiling point take off the heat and gradually add in the maizena. Stir continuously and place pot back on the heat. Stir until sauce thickens (you want it to be a medium consistency; not stodgy thick). Once the sauce is thicker, add in the cheddar cheese, stir until melted and take off heat.
- Once the sauce is made, evenly pour over the fish and tuna in the casserole dish.
- Then top the pie up with the mashed potato, lightly spreading it to cover the top of the dish.
- Place a few blobs of butter on top of the mash and bake in a preheated 180˚C oven for 30 minutes.
- Once cooked through sprinkle over some parsley, and serve with steamed veg or a fresh salad.
You can skip the par boil stage and pat the thawed pieces of fish dry and place in the casserole dish raw. If you opt for this, then bake the pie for 10 minutes more.
If you really want to bulk the dish up, add in some frozen veggies with the filling.