2 tablespoons butter

2 tablespoons flour

½ cup milk

500 g (2.2 lb) kingklip or cod filleted

1 tin x 400g (14 oz) button mushrooms thinly sliced

4 spring onions chopped – or one small onion chopped

3 tablespoons grated cheddar cheese

3 tablespoons dry breadcrumbs

lemon juice

salt and pepper

 

• Poach fish (i.e. simmer fish) in milk with one bay leave and few pepper corn till fish is opaque (cooked).  Remove from pan and flake.  Use milk for sauce.

• Pre heat oven to 180C°(350°F)

• Melt butter in a medium sized saucepan: add flour, stir and cook for 2 to 3 min over a moderate heat.

• Gradually pour in milk, stirring vigorously.  Bring sauce to the boil and simmer for 2 min, stirring constantly.  (if lump forms, use hand mixer to dissolve the lumps)

• Add flaked fish, mushroom and chopped onions to sauce, mixing gently, and season to taste with salt and black pepper.

• Place in Pyrex and sprinkle cheese and breadcrumbs.

• Bake for 20 to 25 min or until golden brown on top and bubbling.

• Serve immediately with a sprinkling of lemon juice and chopped spring onions or chives on top.