Thursday, 19 January 2012

Bechamel fish + mash + sautéed courgettes

This dish is a delicious quick supper. Just remember to take the fish out of the freezer at least 6 hours prior to serving.

You will need:
4 large potatoes (perhaps Maris Piper- light and fluffy)
4 frozen fish
anchovies (the kind you buy from the deli)
roasted peppers and roasted garlic cloves
a jar of bechamel sauce (you can make your own, but remember this was first made on a Wednesday night at 8 o'clock!)
2 courgettes
2 knobs of butter
dash of cream
pepper (as in salt and pepper)

30 minutes
preheat the oven to 180C
put the defrosted fish in a baking tray and season with pepper.
cover with the anchovies, capers, roasted peppers and garlic cloves.
cover the fish with bechamel sauce.
peel the potatoes and cut into relatively small chunks.
rinse the potatoes to get rid of the excess starch.
put the potatoes in a pot, cover with water and put on the hob to boil.
put the fish in the oven.

10 minutes
put a pan on medium heat.
chop the courgettes with a diagonal slant (this will enable the courgette to take in more heat)
put a knob of butter in the pan with a little groundnut oil.
when the butter has melted and combined with the oil, add the courgettes, flipping them every 2 and a half minutes.
drain the potatoes and mash.
add the other knob of butter and a dash of cream and some pepper to the mash and mash.

0 minutes

The capers and anchovies contain a lot of salt, so this is why I haven't put in any additional salt in the recipe.

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