1 pound haddock fillet, cut into pieces
8 ounces smoked trout, cut into pieces
2/3 cup milk
2/3 cup water
1 lemon, sliced
1 bay leaf
Stalks from about ¾ bunch fresh marjoram
4 tablespoons butter, divided
¼ cup flour
1 tablespoon lemon juice or more to taste
Leaves from about ¾ bunch fresh marjoram, chopped
Black pepper to taste
1 pound potatoes, boiled and mashed
2 medium saucepans
Preheat your oven to 375 ̊.
Layer the lemon slices on the bottom of one saucepan. Add the fish, milk, water, bay leaf and marjoram stalks.
Bring to a boil, then reduce heat and simmer until the haddock is fully cooked.
Strain out about 1 ¼ cup of the cooking liquid. I had to top mine off with more milk, but you might not need to do so. Set the fish aside to cool a bit and discard the solids from the pan.
When the fish is cool enough to handle, flake the fish.
In the other pan, melt 2 tablespoons of the butter.
Add the flour. Stirring constantly, cook until the flour is just beginning to toast.
Add the reserved cooking liquid slowly, stirring constantly to make a very thick sauce.
Remove from heat and add the lemon juice, fish, and pepper.
Lubricate the casserole dish with your lubricant of choice. I’m a cooking spray girl myself but to each her own.
Spread the fish mixture over the bottom
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