A simple recipe for a delicious dish of mashed potatoes and sea fish in a creamy pea sauce.

Summary

Ingredients

• Large potatoes – 900 g
• Butter – 1 tbsp
• Sea fish, white (pollock, cod, hake, etc.), skinless – 675 g
• Milk – 0.6667 cup
• Frozen peas – 1 glass
• Boiled eggs (optional) – 4 pcs.
• Salt pepper

  For the sauce:

• Butter – 2 tbsp (30 g)
• Flour – 3 tbsp (25 g)
• Milk – 1 ¼ cup
• Dijon mustard – 1 tbsp

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Instructions

1. Preheat oven to 200 degrees or broiler to high heat. Peel the potatoes, cut into 4 pieces and boil in salted water for 15 minutes (until soft). Drain and mash. Add butter and mash well. Cover to keep warm.
2. Cut the skinless fish into slices and place them in the pan. Season with salt, pepper, and cover with milk just enough to cover the fish. Simmer over medium heat for 3-4 minutes. Place the fish with a slotted spoon in a baking dish.
3. Make the sauce. Melt butter in a saucepan over medium heat. Remove from heat and stir in flour with a wooden spoon. Put it on the fire again and pour in the milk little by little, stirring constantly. Continue stirring the sauce for 5-6 minutes, until it thickens. Add a little more milk if needed. Add mustard, salt, and pepper to taste. Stir in peas and chopped eggs.
4. Gently toss the fish with the prepared sauce and top with the mashed potatoes. Use a spoon to draw a pattern on the surface. You can add a little more butter on top if you like. Bake in the oven (or under a broiler) for about 10 minutes to brown the top of the dish.

Enjoy your meal!