This recipe transforms a tin of smoked fish into a new family favourite in about half an hour. The crumbs make a tasty change from a mashed potato topping. If you like, add a bag of baby spinach leaves to the fish mixture while it’s still hot or serve with a few fresh leaves on the side. To serve from frozen, defrost, then cover and heat for 20-30 minutes.
- 40g butter
- 1 onion, finely diced
- 1 tsp crushed garlic
- 1 tsp fresh dill, or ½ tsp dried
- ¼ cup flour
- 2 cups hot milk
- 450g smoked fish, tinned or freshly smoked and boned
- Sea salt and cracked pepper
- 4 eggs
- 3 slices bread
- 1 clove garlic
- 1 tbsp chopped parsley
- 2 tbsp olive oil
- Heat the butter in a large saucepan and saute the onion, garlic and dill over a medium-low heat for 3-4 minutes until soft and fragrant.
- Add the flour and cook for 2 minutes until golden and sandy in texture, then slowly stir in the milk until smooth and creamy. Simmer for 2 minutes.
- Flake fish into bite-sized pieces, add to the sauce and season to taste. Meanwhile, boil eggs for about 8 minutes, rinse under cold water, peel and slice.
- Place bread, garlic and parsley in a food processor and pulse until you have coarse breadcrumbs, then add oil with motor running.
- Divide fish sauce and sliced eggs between 4 freezer and ovenproof dishes (or 1 large dish) and sprinkle with a generous amount of crumbs.
- Freeze for later or bake on an oven tray at 180°C for 20-30 minutes until crumbs are golden and sauce is bubbling.