450ml / ¾ pint milk
Blade of mace
1 bay leaf
A few parsley stalks
50g / 2oz butter
450g / 1 lb cod fillets, skinned
50g / 2oz button mushrooms, sliced
125g / 4oz cooked peeled prawns
30g / 1 ½ oz plain flour
1 tablespoon lemon juice
125g / 4oz grated Cheddar cheese
Salt and pepper
Put the milk into a saucepan with the onion, peppercorns, mace, bay leaf and parsley stalks. Bring to the boil, and then remove from the heat and leave to infuse while preparing the remaining ingredients.
Melt the butter in another saucepan and use a little to brush the inside of a 1.6 litre / 2 ¾ pint ovenproof pie dish. Cut the cod into finger size strips, place in the pie dish and scatter the mushrooms and prawns on top.
Strain the milk through a sieve, then discard the contents of the sieve. Add the flour to the remaining butter in the saucepan, stirring to blend. Gradually stir in the strained milk to make a smooth sauce.
Bring to the boil, stirring constantly until the sauce thickens. Season with salt and pepper and lemon juice and add two thirds of the grated cheese. Stir until melted.
Pour the sauce over the fish, sprinkle with the remaining cheese, place on a baking sheet and cook in a preheated oven 180C, Gas 4 for 20 – 25 minutes until golden brown.
I love the taste of the white sauce! To the extent I made too much, and that’s why it looks a lot more than it actually is. I am saving up the cheese sauce so that I can have pasta with it.