Serves: 4 as a starter Ingredients: 450g potatoes, cooked and creamed 150ml Bechamel sauce 200g white fish e.g. haddock, cod, sole, cooked and kept warm 50g Leerdammer, grated 1 egg, beaten Flat leaf parsley, chopped for garnish
Method: 1. Place cramed potatoes into a piping bag fitted with a star nozzle and pipe a border of potato around the edge of each serving dish or shell. 2. Place a thin layer of sauce in the bottom of each dish or shell. 3. Flake the fish and divide between the serving dishes. 4. Coat the fish with the remaining sauce, taking care not to cover the potato. 5. Sprinkle the grated Leerdammer over the sauce and brush the potato with the egg wash. 6. Place under a hot grill until golden brown. Garnish with chopped parsley and serve. The Bel Cheese Academy - Recipe by Matthew Shropshall, UBC Chef Lecturer & Creative Development Chef in the retail and commercial sector