Читать книгу The Irish Farmers’ Market Cookbook - Clodagh McKenna - Страница 21

Opposite my stall at the farmers’ market in Clonakilty, West Cork, was a fabulous fresh fish stall run by brothers Sean and Ollie O’Driscoll, who bought fresh fish each morning from the local fishermen at the pier in Schull. Every week I bought a bag of fish from them for a fiver – a special offer they do, and as a result I have made every fish pie under the sun! This is my favourite recipe. I use Hegarty’s, an Irish mature Cheddar, as its salty flavour is fabulous with the fish.

Serves 4

500g (1lb 2 oz) potatoes, peeled and boiled

7g (¼ oz) butter

salt and freshly ground black pepper

4 fillets ling, whiting, or any white fish you can get your hands on (approx. 600g/1lb 5oz)

125ml (4½fl oz) milk

50g (2 oz) Cheddar cheese, grated (e.g. Hegarty’s Cheddar)

1 tsp fresh thyme leaves

1 tsp Dijon mustard

50g (2 oz) fresh breadcrumbs

Mash the boiled potatoes with a knob of butter and season to taste with salt and black pepper. Grease an ovenproof dish with the remaining butter and arrange the fish fillets in the base. Season with salt and pepper and pour in the milk.

In a small bowl, mix the grated cheese, thyme and mustard, and spread on top of the fish. Add the remaining mashed potatoes, and sprinkle the fresh breadcrumbs over the top.

Bake in a preheated oven at 200°C, 400°F, Gas Mark 6 for 20 minutes. Serve with green beans, ratatouille (see page 11o) or a simple green salad.