FISHERMAN'S HOTPOT

1 lb cod fillet (or other white fish)

 2oz flour

1 ½ lb potatoes, peeled

1-2 tablespoons lemon juice

1 medium onion, skinned and thinly sliced

4 oz mushrooms, wiped and sliced

½ oz butter

¼ pint fresh milk

4 oz grated cheese

Salt and pepper, to taste

 

Method

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Skin and cut the cod into ¾- inch squares and toss in 1oz flour.

Boil potatoes until tender but not soft; then slice thinly.

Arrange half of the potatoes on the bottom of a buttered, ovenproof, casserole dish.

Cover with the cod, sprinkle with a little lemon juice and season.

Cover the fish with the onions and mushrooms.

Melt butter in a pan, add ½ oz flour and cook gently for 1 minute, stirring continuously.

Remove pan from heat and gradually stir in the milk. Bring to the boil and continue to cook, stirring until the sauce thickens.

Add half the cheese and season.

Pour sauce over ingredients in the dish, put the remaining potato slices on top and sprinkle with the remaining cheese.

Bake in the oven, uncovered, at 400 deg. F/200 deg.C/Gas mark 6, for about 40 mins until golden.

Optional extras: add some prawns to the fish layer and a thinly sliced leek (washed) to the veg layer.

Alternative top: arrange the potatoes in an overlapping circular design and add more cheese.