- 800 g golden delight potatoes, peeled, chopped
- 3 cups milk (720 ml)
- 80 g butter
- 1 small red onion, finely chopped
- 2 garlic cloves, crushed
- ⅓ cup plain flour (40 g)
- 500g firm white fish fillets, cut into 2cm cubes
- 125g can corn kernels, drained, rinsed
- 3 teaspoons horseradish cream (15 ml)
- ¼ cup chopped fresh flat-leaf parsley leaves (6.25 g)
- In a saucepan containing salted water, bring potatoes to a boil for 10 minutes or until tender. Drain well.
- Return cooked potatoes to saucepan with ½ cup milk. Mash thoroughly, cover and set aside.
- Preheat oven to 180°C/160°C fan-forced.
- Meanwhile, melt butter in a large saucepan over medium heat. Stir in onion and garlic. Cook spices for 2 minutes or until onion is softened, stirring constantly.
- Add flour. Cook while stirring constantly for another 2 minutes or until mixture bubbles and thickens.
- Gradually add remaining milk, stirring continuously, and cook for 5 to 7 minutes more or until mixture thickens slightly. Remove from heat and pour in a mixing bowl.
- Add fish, corn and horseradish cream into the cooked mixture. Sprinkle with salt and pepper to taste.
- Pour fish mixture into an 8 cup-capacity ovenproof dish. Top with mashed potatoes and sprinkle with pepper.
- Bake this in the preheated oven for 30 minutes or until potato is golden. Top with parsley.
- Let it cool for 5-10 minutes, serve and enjoy!