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  1. Method

    • Sweat onions with 60g butter in a large pan, add fish and cook through, then stir through KNORR Garde d'Or Hollandaise Sauce.
    • Remove from heat, cool slightly, then puree in a blender. Place in individual pie dishes.
    • Boil water, remove from heat and whisk in CONTINENTAL Professional Instant Mashed Potato Mix, until smooth. Add remaining butter and spoon over the fish mixture.
    • Bake at 180 degree Celsius for 15 minutes until potato topping in golden.
  2. Serving Suggestion

    • Serve with pureed carrots and peas shaped in their respective moulds.

  3. Chef's Tip

    • To avoid skin forming on the mash during reheating of dishes, simply cover with foil.

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