Page 13 - Kenwood Cook Book

Fish Flan

USING ‘K’ BEATER AND Cream potatoes with ‘K’ beater on
WHISK Speed 2 with 1 oz butter, egg yolk and
‘A melt in your mouth dish with seasoning.
the simplest ingredients ever’ Shape the potato into a flat round of
1 lb potatoes, boiled about 7” diameter on a piece of greased
8 oz white fish, boned paper placed on a baking tray and build
1 dsp chopped onion the edge up to about 1”. Bake in a
1 egg, separated moderately hot oven for about 15
milk minutes. Cook the fish gently in very
2 oz butter little water with the onion and the bay
½ tsp salt leaf. Remove the fish, discard the bay
bay leaf leaf and make up to ¼ pt.
pepper Melt 1 oz butter in a pan, add flour and
1 oz plain flour gently cook for a few minutes, stirring all
1 tbsp chopped parsley the time. Remove from heat, add liquid
and seasoning, stir well and return to
heat and cook gently for a few minutes
longer.
Flake the fish coarsely with a fork, add
parsley and sauce and mix.
Whisk the egg white until stiff on top
speed. Gently fold in the fish mixture
and place carefully in the potato case
and bake in a moderate oven for a
further 20 minutes until the top is golden
brown.

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