Plaice Mornay

(SERVES 4)

• 4 plaice fillets
• 300 ml/ ½ pt/ 1 ¼ cups skimmed milk
• 30 ml/2 tbsp cornflour (cornstarch)
• 50 g/2 oz/ ½ cup strong, low-fat Cheddar cheese, grated
• 5 ml/1 tsp Dijon mustard
• Salt and freshly ground black pepper
• 450 g/1 1b/2 cups mashed cooked potatoes

To SERVE:

• Spinach with Tomatoes

Skin the fillets if the skin is dark, then cut into strips. Put in a saucepan and add all but 30 ml/2 tbsp of the milk. Bring to the boil, reduce the heat and simmer gently for 5 minutes or until the fish is tender. Carefully remove from the pan. Blend the cornflour with the remaining milk and add to the pan. Bring to the boil and cook for 1 minute, stirring. Stir in three-quarters of the cheese and the mustard and season to taste. Spoon the potato round the edge of a shallow flameproof dish. Lay the fish in the centre and pour over the sauce. Sprinkle with the remaining cheese and brown under a hot grill (broiler) Serve with Spinach with Tomatoes.