|Potatoes||1 Pound (450 Gram)|
|Freshly ground black pepper||To Taste|
|Frozen cod/Hake steaks||6 Ounce, Defrosted (175 Gram)|
|Single cream||2 Tablespoon|
|Grated lemon rind||1|
|Eggs||2 , separated|
|Natural yogurt||2 Tablespoon|
Peel the potatoes and boil until tender.
Puree the cooked potatoes until smooth using the double-bladed chopping knife and adding seasoning to taste.
Spoon the potato from the bowl into a piping bag fitted with a large vegetable star nozzle and pipe a border round the edge of four greased scallop shells or individual ovenproof dishes.
Cut the defrosted fish steaks into chunks and place in the bowl with the parsley and cream.
Add seasoning and the grated lemon rind, then mix using the double-bladed chopping knife.
Divide the mixture between the scallop shells or dishes keeping it neatly within the piped potato.
Mix the egg yolks and yogurt.
Whisk the egg whites until stiff and fold into the egg yolk mixture with a metal spoon.
Spread this mixture over the fish.
Bake in a moderately hot oven (200 C, 400 F, gas 6) for 20 minutes until cooked through and golden brown on top.