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CREAMY POTATO, MUSHROOM & GARLIC FISH BAKE

CREAMY POTATO, MUSHROOM & GARLIC FISH BAKE
By Shanaaz Parker



INGREDIENTS:
800g Hake Fillets   

30ml Fish Spice
30ml Garlic Paste
5ml Peri-peri Powder
5ml Salt and Pepper
250g Mushrooms, sliced
1kg Potatoes, thinly sliced
4 Eggs
250ml Fresh Cream
500ml Sweet milk Cheese
Parsley, chopped

METHOD:
Preheat oven to 180˚C. Poach fish in simmering water for 5 minutes or until tender, and drain. Flake fish in a bowl and add garlic paste and spices.
In a medium ovenproof dish, layer half the potatoes and sprinkle lightly with salt and pepper. Place mushrooms on top of potato layer, add fish and top with remaining potatoes, layered neatly.
Combine eggs, cream and cheese and pour over layers. Bake in oven for 30 – 40 minutes, or until lightly browned. Remove from oven and allow to stand for 5 minutes.
Serve with a fresh salad.

Serves 6 – 8

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