date:Nov 27, 2012
deep ovenproof dishes and flake with a fork if necessary. Reserve cooking liquid.
Melt the remaining 75g (3oz) butter in another pan, add the flour, stir until smooth and cook for 2min. Gradually add the fish liquid, whisking until smooth. Bring to the boil, stirring, and cook for 2min or until thickened. Stir in the cream, capers and parsley; season to taste.
Peel the eggs, chop roughly, scatter over the fish, then ladle sauce evenly over the top. Spoon potato mixture over the sauce and sprin