Preparation:
1. First, peel and boil the potatoes until cooked. Drain immediately and let cool slightly. While the potatoes are cooking, melt some butter in a large skillet and when it starts to sizzle, add the onion and fennel / dill and saute until onion is translucent. Raise the heat and add the white wine. Allowed to evaporate for a couple of minutes, and then add milk to the pot.
2. When milk is hot (be careful not to boil or "split") add the fish fillets. Wait until the milk has been overheated, and then turn off heat and cover the pot. Leave for about 5 minutes until fish is almost cooked, before draining the fish and reserve the liquid.
3. Melt good knob butter in a pan and flour. Mix well before adding the reserved milk fish (saving a little behind the mass). Add the bay leaf, nutmeg and heat gently, stirring well. When the sauce thickens add about 2 / 3 of grated cheese. The sauce should be thick, smooth and shiny.
4. Mash the potatoes with a little melted butter and remaining milk as much fish that you need. Season well. The puree should be thick, rich and smooth.
5. Place fish in a baking dish oval test; pour over the sauce and cheese (removing the bay leaf) and mix gently together so that all fish is well covered. Add the puree, either carefully spread over the fish mixture, or a spoon in tablespoons, like islands in the sea to fish.
6. Place in a preheated, moderate oven (about 200 º C / gas mark 6) for about 30 minutes, until sauce is bubbling and crust is lightly browned and crispy on top.
7. Cool slightly before serving with some seasonal steamed vegetables and a glass of white wine.
1. First, peel and boil the potatoes until cooked. Drain immediately and let cool slightly. While the potatoes are cooking, melt some butter in a large skillet and when it starts to sizzle, add the onion and fennel / dill and saute until onion is translucent. Raise the heat and add the white wine. Allowed to evaporate for a couple of minutes, and then add milk to the pot.
2. When milk is hot (be careful not to boil or "split") add the fish fillets. Wait until the milk has been overheated, and then turn off heat and cover the pot. Leave for about 5 minutes until fish is almost cooked, before draining the fish and reserve the liquid.
3. Melt good knob butter in a pan and flour. Mix well before adding the reserved milk fish (saving a little behind the mass). Add the bay leaf, nutmeg and heat gently, stirring well. When the sauce thickens add about 2 / 3 of grated cheese. The sauce should be thick, smooth and shiny.
4. Mash the potatoes with a little melted butter and remaining milk as much fish that you need. Season well. The puree should be thick, rich and smooth.
5. Place fish in a baking dish oval test; pour over the sauce and cheese (removing the bay leaf) and mix gently together so that all fish is well covered. Add the puree, either carefully spread over the fish mixture, or a spoon in tablespoons, like islands in the sea to fish.
6. Place in a preheated, moderate oven (about 200 º C / gas mark 6) for about 30 minutes, until sauce is bubbling and crust is lightly browned and crispy on top.
7. Cool slightly before serving with some seasonal steamed vegetables and a glass of white wine.
