RNLI's Fishy Surprise with Mash

The RNLI has given us this delicious Fishy Surprise family favourite recipe to help celebrate their annual Fish Supper fundraiser

Cooking PotMETHOD

  1. Preheat your oven to 200C.

  2. Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a pinch of salt to the water.

  3. Turn the heat up high and bring the water to a boil. Reduce the heat to low to maintain a simmer and cover. Cook for 15–20 minutes until they slide off when you prod them with a fork.

  4. Drain the water and place the steaming hot potatoes into a large bowl then add a tbsp melted butter.

  5. Mash the potatoes with a potato masher. Add 1 tbsp milk, pepper and beat until the mashed potatoes are smooth.

  6. For the parsley sauce, put the milk, parsley stalks, bay leaf, and onion into a pan and bring to a gentle simmer. Once simmering, pour your mix into a bowl and allow it to cool.

  7. Strain the milk into a pan and throw away the stalks, bay leaf, and onion.

  8. Add flour and butter while stirring. Bring everything to a simmer again while whisking and you should see the sauce thicken. Reduce the heat to the lowest setting and let the sauce cook through.

  9. Add chopped parsley, the cream and lemon juice. Season with the salt and black pepper, then leave to one side.

  10. Grill the cod loin and smoked haddock and fry the prawns in a little oil until cooked through.

  11. Once ready, mix together and place in an oven proof serving dish before pouring over the parsley sauce and stir through.

  12. Top fish with the mashed potatoes and cook in the oven for 20 minutes until the surface is golden and filling is hot.

  13. Remove from oven and serve.

The RNLI has kindly provided this recipe to help you join in the Fish Supper campaign and make your own Fish Supper for friends and family. To find out more about the RNLI’s Fish Supper fundraising campaign and how you get get involved, visit RNLI.org/FishSupper.

What you will need

Serves: 4

Preparation: 20 mins

Cooking: 30 mins

680g Original Rooster Potatoes (peeled and chopped)
2 tbsp butter
425ml milk
5 tbsp chopped parsley
1 bay leaf
1 onion (sliced)
20g plain flour
40g butter
1 tbsp single cream
1 tsp lemon juice
4 cod loins
2 smoked haddock fillets
400g prawns
Salt and pepper for seasoning