Smoked Fish Krispitop

Krispitop is a word that I coined to describe a class of quick and easy one-pot meals that can be prepared and kept in the fridge or under a tea-towel for a few minutes or hours before being baked in the oven. Cauliflower Cheese and Macaroni Cheese are similar dishes. They are ideal Sunday tea meals, or something that can be put together one evening and kept in the fridge overnight for tea the next day.

2 slices stale white bread.
1 cup grated cheese.
1 bunch fresh parsley, finely chopped.
½ tsp paprika.
3-4 medium potatoes, peeled and diced.
2 medium onions, peeled and chopped.
1 ½ cup sliced green beans.
Salt and pepper to taste.
1 310g can smoked fish fillet, drained.
35g butter.
2 tblsp plain flour.
1 ½ cups milk.

In a large bowl, rub the bread into crumbs. Add the cheese, parsley and paprika and crumble together until well mixed. Set aside.
Place the potatoes, onions and beans in a saucepan, add just enough salted water to almost cover and bring to the boil. Simmer for 10 minutes and then remove from the heat and drain well. Meanwhile, melt the butter in a small pan and add the flour. Stir through until foaming, then slowly add the milk. Cook, stirring, until the white sauce thickens then remove from the flame.
Flake the fish into the vegetable mix and gently stir through, then add the white sauce, mixing gently. Pour the mixture into a wide, shallow, oven dish, and top with the bread-crumb mixture, spreading it evenly until the whole surface is covered. Pre-heat the oven to 180°C and bake for 30 minutes. Remove and serve immediately.

Serves: 2.

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