800g golden delight potatoes, peeled, chopped 3 cups milk 80g butter 1 small red onion, finely chopped 2 garlic cloves, crushed 1/3 cup plain flour 500g firm white fish fillets, cut into 2cm cubes (see note) 125g can corn kernels, drained, rinsed 3 teaspoons horseradish cream............... I never put this in only cause I never had any 1/4 cup chopped fresh flat-leaf parsley leaves
Method Cook potato in a saucepan of boiling, salted water for 10 minutes or until tender. Drain. Return to saucepan with 1/2 cup milk. Mash. Cover and set aside.
Preheat oven to 180°C/160°C fan-forced. Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for 2 minutes or until onion is softened. Add flour. Cook, stirring, for 2 minutes or until mixture bubbles and thickens. Gradually add remaining milk, stirring continuously, for 5 to 7 minutes or until mixture thickens slightly. Remove from heat. Stir in fish, corn and horseradish cream. Season with salt and pepper.
Spoon fish mixture into an 8 cup-capacity ovenproof dish. Top with mashed potato. Season with pepper.
Bake for 30 minutes or until potato is golden. Top with parsley
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Judy
"There is no moment of delight in any journey like the beginning of it"
