It was JulieO. DH commented before I even got around to asking him what he thought of it.  The parsley and spring onion made the sauce a lovely green colour.  I compared this one with the one in our Seafood Book but this one was much cheaper to make and for a weekday meal, I can't see the point in spending too much money.  You could spruce it up for visitors by adding some pink salmon or prawns, maybe some wine in the liquid.

500g fish fillets - a mixture of firm white fish such as cod, haddock or monkfish - skin and bones removed (I used Flathead but you
could use Hake, Salmon or Red Snapper)
juice of 1/2 lemon
300g milk
200g water
60g butter
40g plain flour
20g parsley
3 spring onions (optional, not in original recipe but they added some flavour)
S & P to taste
pinch of nutmeg
Mashed potato for topping.

Preheat oven to 220^o.
Put the milk and water into the TM bowl and insert the steamer basket. Put fish fillets into basket with the lemon juice squeezed over it.  Cook 12 minutes 100^o speed 4.
Tip the fish liquid into a bowl and set aside the fish separately. Cut the fish into bite sized chunks.
Rinse and dry the TM bowl. Drop the parsley and spring onion onto the running blades at speed 8.
Scrape down the sides of the bowl with the spatula.
Weigh the fish liquid back into the TM bowl, using extra milk if necessary to make it up to 400g.
Add the butter, flour and seasonings.  Cook 4 minutes on 100^o Speed 4.
Taste and adjust seasonings
Add the fish back into the sauce and mix for 10-20 seconds on soft speed, reverse.
Transfer to an ovenproof dish, top with mashed potato and dobs of butter.
Place in a preheated oven until brown on top.

Members' comments
Shayla - I have made this too it is delicious; I chop the spring onion and parsley first then the bowl does not need to be washed out as it just stays in for steaming the fish.

troycam lee82 - Just tried this recipe - great flavour.  Used latchet, salmon and a few scallops though, and leek instead of the spring onion as I don't like a super spring onion-y flavour.  Leek needs cooking a bit (after dropping onto the blades, I used a few nobs of butter, 100oC for 2,30m), and then took the leek out, chopped the parsley, added the leeks back in again.  I left the scallops out right until the last minute (ie adding to the casserole dish), but even then they were a bit overcooked, I'll probably leave them out all together next time.   REALLY delicious though, fantastic recipe, makes me want to explore the UK EDC a bit more.

CP - Made this last night from the F&E cookbook. Used snapper, took the curry powder alternative and also added 3 sliced boiled eggs, about 3 chopped spring onions to the filling, and then puff pastry to top instead of mashed potato. As a side dish, made brons Sauteed Potatoes (from this forum). It was deelishus  5/5 and will make it again definitely! Sliced boiled egg is also a nice addition.

Lellyj - Thank you for this recipe (which I found via CP's list of faves).  It was easy and delicious.  I just used gummy shark fillets, but I agree that it could easily be "tarted up" for visitors by adding more glamorous fish and seafood.  It would look lovely served in individual ramekins too. Thanks again.

Julia Balbilla -  made this using pollack, haddock, salmon with the curry option too.  I used a spice mix called Pakistani Basar, which can be obtained in Asian grocery shops in the UK - not sure about Australia though.  I didn't try it myself, but DH enjoyed it although he said it could have done with some garlic and onion.

obbie - made with King Salmon, it was wonderful.

JD - I've also made individual pies using bits and pieces from the freezer, 1 piece of flathead, 1 piece of salmon and a handful of raw prawns then topped with pastry.

ES - We had this for dinner last night. This was really easy to make and both kids cleaned up their plates. My only problem was the mash sinking to the bottom, it didn't look pretty but it tasted good.




 

This is a lovely slice CP63 - like Cookie1's comment, quick, easy & tasty. Had all the necessary ingredients in the pantry.  Only change I would make is to lower the temperature to 180^o and cook for 20-25 minutes as I felt the fan force temperature was too high for a slice. My oven is a brand newie so I am still getting used to how hot I need it for cakes, etc. Will certainly be making it again.

You know, even though I am not a meat loaf fan, I may even try this myself after those reviews. Nice in summer with a salad perhaps. Mind you, having said that I am not a fan, I don't remember ever having eaten one so I don't know what I base that assumption on  

Today I have made a fish pie with potato topping (UK EDC), Varoma steamed bread which has been sliced and packed into the freezer for breakfast toasting and CP63's Fruit & Nut Slice which smells divine.  Only thing left to do for the day will be to steam the vegies to go with the pie for tea.  Can't wait for the slice to cool down either so that I can have a taste. Will review the recipe once I've done that.

Good one!

Shall we  send the dog squad out