Ellen In Amerika!"MY EMIGRATION TO AMERICA AND MY ADJUSTMENT TO LIFE IN CALIFORNIA SINCE SEPTEMBER 2008"

Ingredients:

• 1/2 pound potatoes
• 2/3 cup milk
• butter or margarine
• salt, pepper, nutmeg
• 14 oz Catfish (meerval) or schelvis fillet or nuggets (raw)
• 1 1/2 cup milk
• 2/3 vegatable or fish broth
• 1 1/2 cups green peas
• 1 onion
• 3 cloves
• 1 bay leaf
• 1/2 tsp salt (x2)
• 1 large carrot
• 1 lemon
• cheese
• 5 tbsp flour 3 oz butter
• flat leaf parsley

Directions:

1. Boil the potatoes for 20 minutes and mash them with milk, butter, salt, pepper and nutmeg.
2. Put the fish in a pan and ad 1 1/2 cup of milk,  2/3 cup broth, 1 bay leaf and a teaspoon salt.
3. Cut an onion in half and 3 cloves in one half.
4. Add the onion with the the cloves side down to the milk.
5. Cook for 10 minutes, until fish flakes.
6. Chop the remaining onion.
7. Peal and grate a large carrot.
8. Cut a handful of the parsley.
9. Transfer the fish to a plate.
10. Discard the onion and bay leaf .
11. Heat the butter and ad the flour cook the roux for about 2 minutes.
12. Add bit by bit the the milk, where you had cook the fish etc. in, to the roux till it is a thick but fluid sauce.
13. Season the sauce with salt and pepper and simmer it for 3 minutes.
14. Sautee the carrots and onions in a a drop of oil until soft.
15. Add the green peas, the zest (schaapsel) of 1/2 a lemon and 2 tbsp lemon juice.
16. Stir in the parsley.
17. Transfer the veggies to an oven dish.
18. Add the the fish and carefully mix it in.
19. Mix it the white sauce.
20. Top it with the mashed potatoes and cheese.
21. Bake at 350F (17C) for 30 – 40 minutes, until golden brown.

Bon Apetit / Eet smakelijk /  Guten apetit!

Source: www.kayotickitchen.com / Ellen Schaefer-Köster