2 June 2014
Lemon Fish Pie
For the white sauce:
In a pot, melt the butter and add flour as soon as it begins to foam. Stir over heat for about a minute. Then add mustard powder and nutmeg.
Gradually whisk in milk, until thick. Then season to taste. This should make 3 ½ cups.
Then mix lemon juice and parsley. Pour half the sauce into a baking dish. Cover with fish and eggs. Then pour over the rest of sauce.
You can cover with a layer of mashed potato. Then bake at 220 C for 30 minutes. The sauce will start to bubble and the potato will turn into golden on top.