Monday, 26 May 2008

Leftover Fish Casserole

And there's nothing wrong with that! I'd do it again...

This is about the last thing I made before we headed off for our week in Victoria. It was a real clean-out-the-fridge dish, but after all we do need to do that once in a while! I had half of the Baked Whitefish with Fennel left, as well as a few root veggies that were declaring that I needed to use them or lose them. I'm calling for milk for the white sauce, but I actually just used up every carton of liquid dairy product left in the fridge. Then there was a glut of eggs I had bought in the last week... well, it all went together as if it had been planned.

4 servings
1 hour 30 minutes - 30 minutes prep time

Leftover Fish Casserole
White Sauce:
2 tablespoons butter
3 tablespoons flour
salt & pepper
1 teaspoon savory
3 cups milk

Cook the butter and flour gently together in a large heavy-bottomed pot, stirring frequently, until thick and pasty. Season with salt, pepper and savory. Slowly stir in the milk, a little at a time, to make a smooth sauce. This should all be done over medium-low heat. When it is thick, turn off the stove and set the sauce aside.

The Casserole:
4 extra-large eggs
2 large russet potatoes (450 grams; 1 pound)
1 to 1 1/2 cups thinly sliced celeriac
2 cups thinly sliced rutabaga
1 large onion
450 grams (1 pound) cooked white fish

1 to 1 1/2 cups grated old cheddar

Put the eggs in a pot with a tablespoon of salt, and water to cover. Bring them to a boil, and boil for one minute. Remove them from the stove, and leave them to sit, covered, for 10 minutes. Drain them and rinse them in cold water until cool enough to handle. Peel them and set them aside.

Meanwhile, put the potatoes in a pot of water and boil them for 10 minutes. Remove them and let them cool enough to handle. Replace them in the pot of boiling water with the celeriac and rutabaga slices. Boil them for 5 minutes, then drain.

Preheat the oven to 400°F.

Peel and slice the onion thinly. Slice the semi-cooked potatoes thinly. Spread a little of the white sauce in the bottom of a small lasagne-type baking pan. Cover with a layer of potatoes, rutabaga and celeriac, about one third of those vegetables in all. Peel and slice two of the eggs, and layer them over the vegetables with half of the cooked fish, deskinned and deboned and broken into large flakes. Top with more of the white sauce; about 1/4 of the total amount, and about 1/2 cup of grated cheese. Add another layer of the vegetables, another layer of sliced eggs and fish, more white sauce and cheese, and a final layer of vegetables. Spread the last of the white sauce over the top, and sprinkle over the last of the cheese.

Bake at 400°F for about 1 hour, until golden brown on top, and until the vegetables are tender. You may need to cover it with foil if it gets brown too early.

1 comment:

Peter M said...

Ferdzy, this does look wonderful...good cleanout of the fridge!