saucepan over a medium heat. Whisk in the flour and cook until foaming, then strain in the fish cooking liquid, still whisking. Cook, stirring constantly, until the sauce boils and thickens. Simmer for 2 minutes. Season and stir in the parsley.
5 Preheat the oven to 180°C (350°F/Gas 4). Ladle a third of the sauce into a buttered 2 litre (31
/2
6 Bake for 20–30 minutes or until the potato topping is tinged with brown and the sauce is bubbling up around the edge. Serve hot.
MasterChef Cookery Course
TOP TIP
pint) pie dish. Spoon the flaked haddock on top in an even layer. Cover with the remaining sauce, then scatter on the prawns and chopped hard-boiled eggs. Spread the mashed potatoes on top to cover completely.
Perfect mash – for the best results, cut the potatoes into
equal chunks so they cook evenly, and be sure they are tender before mashing with hot milk, butter, and seasoning. Then beat with a wooden spoon or hand-held electric mixer over medium heat for a few minutes until fluffy.
ADVERTISEMENT ANNOUNCEMENT
A unique country pub in a beautiful Dorset village
The Fontmell is the perfect place to stay for a weekend away in North Dorset. The Fontmell has six beautiful bedrooms, the sort of bar you will never want to leave and a restaurant dining room
SPRING MID
WEEK BREAK One night bed and breakfast and a two course
Lunch for two from our set Lunch menu.
Starting from only £115 Valid Mon – Thurs,
MONKFISH WITH CHILLI SALT, LIME AND CORIANDER
Serves 4
400g fresh monkfish Cornish Sea Salt (chilli) Rapeseed oil 1 lime zest Fresh chopped coriander Milled black pepper
1st March – 30th April 2013 SWAP...
Fish fingers – for homemade fishcakes. They are relatively easy to make, can be made in advance and frozen and are surprisingly filling
Fontmell THE
1 Cut the monkfish into four equal pieces, sear in a hot pan and then roast in a hot oven for 6 minutes.
2 Remove from the oven and allow to rest before slicing.
3 Place onto a plate and add the chopped coriander, milled pepper and lime zest. Finish with some Cornish Chilli Salt. Cornish Sea Salt F
with a stream flowing through, when the windows are open the babbling brook creates a serene environment in which to eat and relax. The menu changes frequently, depending on seasonal availability of ingredients.
The Fontmell, Fontmell Magna, Dorset. SP7 0PA 01747 811441,
www.thefontmell.com
FOODLOVERMAGAZINE.COM | 19
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