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Cabbie Claw




Source of Recipe


Taste of Beds


List of Ingredients




1 1/2lb cod fillets 675g
2tsp grated horseradish
sprig of parsley
2lb potatoes, boiled and mashed 900g
1 hard boiled egg, roughly chopped
paprika
1tbsp chopped parsley

For the sauce:
6tbsp flour
3tbsp butter
1 1/2cups fish liquor and milk 3/4pt/420ml
salt & pepper



Recipe



Place the cod fillets in a pan with the horseradish, sprig of parsley and salt. Cover with 3cups/1 1/2pt/840ml water, bring to the boil and simmer until the fish is cooked. Drain, reserving the liquid for the sauce.

Pipe a border of mashed potato around a large ashet and arrange the fish in the centre. Keep warm while making the sauce. Melt the butter in a saucepan, add the flour and cook for a few minutes without colouring.

Add the fish liquid and milk, bring to the boil and cook to thicken. Stir in the hard boiled egg, season and pour over the fish. Garnish with parsley and paprika.