Mix 5 tablespoons of flour and 3 tablespoons of rapeseed or olive oil together in a cup with a spoon into a thick paste. Add a little more flour or oil to get the right consistency. (This Roux mix will last in the fridge for 2 weeks)
milk or cream
chicken or fish stock cube
roughly chopped Carrot, Celery and Onion
Mixed diced raw fish (salmon, smoked haddock, cod, hake, mussels, prawns, anything you like!)
Splash of white wine
Cooked Mashed Potato
Donegal Farmhouse Kilard Cheddar Cheese
Serving dish at least 2" deep
Heat the milk, with the stock cube, chopped Carrot, Celery and Onion, in a pot, but do not let it boil. When you see the wee bubbles around the edge of the pan, whisk in a little roux and watch it thicken in front of you! After 10 seconds or so add more roux if you need it, to bring it to a thick white sauce consistency. If you make it too thick simply add a little more milk to thin it out.
At this stage, you can add a splash of white wine, or parsley, or tarragon to make your own sauce extra special! Season lightly with white pepper, add the butter and let the sauce cook out on a very low heat for 1 minute.
Add diced raw fish to the sauce and stir everything together.
Pour the mix into a baking dish and gently top it with mashed potato and the grated Kilard Cheddar Cheese. Pop into a pre-heated oven at 170*C for approximately 15 minutes until the fish is cooked and the cheese is melted and golden.