Fishermans Casserole

The dish is most conveniently cooked in a stove-to -
table casserole dish. Otherwise use an ordinary frying pan and transfer to a serving dish.It should be about 9 inches in diamet

1. 1

   Wash and salt the fish, then cut thick fillets into 4-6 pieces. Roll up thinner fillets.
   
   Grate the carrot and onion finely.
   
   Heat the butter in the chosen pan/dish add the vegetables the minute it has melted. Stir for a minute or two till they begin to soften then add the fish and turn it over so that it becomes coated with the buttery veg.
   
   Now add just enough water to cover the bottom of the dish to a depth of 1/4 inch. Sprinkle the fish with salt & pepper, add the bayleaf & peppercron at the side of the pan.
   
   Cover & simmer very gentle for 20 mins or until the fish looks creamy right through.
   
   Remove the bayleaf & peppercorns. Put the cornflour in a bowl and stir in the evaporated milk add to the fish. Stir in the poatatoes and allow to bubble for 3 mins