This is a fantastic dish to bake at home. Cheese, ‘Happy Eggs’ and fish are a delicious twist on a traditional fish pie. Just the thing on early spring days, served with a crunchy salad.
Serves 4
Ingredients:
300g smoked haddock.
2 medium potatoes.
2 hard boiled Happy Eggs.
100g strong cheddar.
50g parmesan cheese.
200ml double cream.
2 slices of bread.
2 glugs Tabasco.
Pinch of salt and pepper to season.
Method:
Place the bread in the oven at 150C for 20 minutes until completely dried.
Peel and par-boil (approx 5 minutes) the potatoes and chop into ½ “ chunks; they should be firm.
Break-up the smoked haddock with your fingers, ensuring there’s no skin or bones.
Grate the cheeses.
Chop-up the boiled Happy Eggs into approx 8 pieces each.
Holding-back a little of the parmesan, gently fold all the ingredients together in a bowl, add a pinch of salt & pepper to season and if you like a bit of heat, a couple of glugs of Tabasco.
Pour over the cream to just cover the mixture, then transfer the mixture into a small casserole dish.
Crumble the bread and sprinkle over the top, along with the remaining parmesan.
Bake in an oven at 160C for 30 minutes.
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