Serves 4
Preparation 25 minutes
Cooking 5 minutes

Ingredients

50g Leerdammer Original Block, grated
450g cooked, creamy mashed potatoes
150ml Béchamel sauce or white sauce
200g white fish e.g. haddock, cod, sole, cooked and kept warm
1 egg, beaten
Flat leaf parsley, chopped for garnish

Method

1. Place mashed potatoes into a piping bag fitted with
   a star nozzle and pipe a border of potato around the edge
   of each serving dish or shell.
2. Place a thin layer of Béchamel sauce in the bottom of each dish or shell.
3. Flake the fish and divide between the serving dishes.
4. Coat the fish with the remaining sauce, taking care not to cover the potato.
5. Sprinkle the grated Leerdammer over the sauce and brush the potato with the egg wash.
6. Place under a hot grill until golden brown. Garnish with chopped parsley and serve.