Wartime Devilled Fish
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| Serves | 4 to 6 |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Total time | 35 minutes |
| Allergy | Egg, Fish, Milk |
| Meal type | Lunch, Main Dish, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Region | British |
| From book | The Stork Wartime Cookery Book |
A thrifty and yet very tasty wartime dish of fish in a devilled white sauce, cooked au gratin, This recipe makes a pie that is adequate for 4 to 6 people, when served with potatoes and vegetables on the side, or a high tea meal for 4 people when served with bread and butter. The recipe comes from The Stork Wartime Cookery Book.
Ingredients
- 1/2 lb (225g) cold cooked fish (I used Coley, Saithe)
- 1/2 pint (300ml) milk
- 1 oz (25g) flour
- 1 oz (25g) Stork margarine
- 2 teaspoons Worcester sauce or tomato ketchup
- 1/2 teaspoon made English mustard
- 1 teaspoon curry podwer
- pinch of mace or grated nutmeg
- pinch of Cayenne pepper
- 1 1/2 ozs (40g) stale breadcrumbs
- 1 hard-boiled egg (sliced or chopped)
- salt and pepper
Note
A thrifty and yet very tasty wartime dish of fish in a devilled white sauce, cooked au gratin, This recipe makes a pie that is adequate for 4 to 6 people, when served with potatoes and vegetables on the side, or a high tea meal for 4 people when served with bread and butter. The recipe comes from The Stork Wartime Cookery Book.
Directions
| Step 1 | Flake fish and remove any skin or bones. Grease a pie-dish with a little Stork margarine. Melt the 1 oz of Stork in saucepan, stir in flour and cook until it bubbles. Take off heat and add milk (or half milk and water). Bring to boil, lower heat and cook for 3 minutes, stirring all the time. |
| Step 2 | Add the fish, egg, nutmeg, curry powder, Cayenne, mustard, Worcester sauce or ketchup. Season to taste with salt and pepper. |
| Step 3 | Pour into prepared dish and coat with breadcrumbs, and bake for 20 minutes on moderately hot oven (Regulo Mark 6 - 180C/350F). |
