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Almost like a potato topped fish pie, but with the luxurious addition of crabmeat, which can be fresh or tinned, but fresh is better. Serve with crisp green beans – the dish is deceptively filling, so you could serve with salad if required and a little crusty bread. We have made these individually, but the meal can be made in a medium to large baking dish. You can substitute any firm white fish for the cod, if not available.

Serves: 4
Preparation Time: 25 minutes
Cook Time: 30 minutes

INGREDIENTS:

6 medium to large sized potatoes, peeled, boiled and mashed
1 lb fresh boneless and skinless cod fillets, cut into small pieces
1 pint of milk
1 tbsp all purpose flour
1 lb crab meat, tinned or fresh
2 tsp yellow mustard
4 or 5 chives, finely chopped
Salt and pepper to taste
2-3 oz breadcrumbs
3 tbsp butter, melted

METHOD:

Heat oven to 170 C/330 F.

Place the cod in a pan and cover with the milk. Gently poach on top of the oven until cooked but only just, still fairly opaque. Remove from the pan.

Add the flour to the milk and whisk to remove any lumps and to thicken the milk. Add the mustard and any seasoning, followed by the chives. Remove from the heat.

Mix together the crabmeat and cod in a bowl, and any extra seasoning. Gradually pour in the sauce and stir thoroughly. Put the mix into the individual dishes or into a medium sized baking dish. Top with the mashed potato.

Use another bowl to mix together the breadcrumbs and the melted butter. When combined, top the fish and potato with the breadcrumbs. Place in the oven to heat through for about 15 minutes and then place under the grill to crisp up the breadcrumb topping until golden brown.