1. Cut roe into slices, arrange in a pie dish and pour the sauce evently over the top.
2. Mash the potatoes thoroughly, pile or pipe on top of the dish.
3. Sprinkle grated cheese on top and bake in hot oven (450°F. – Gas Mark 7) for 20 minutes.

Ingredients:

12 oz. cooked cod‘s roe
2 tablespoons grated cheese
1 lb. cooked potatoes
½ pint white sauce or anchovy sauce

Cooking time: 25 -  30 minutes

Season cod cutlets with salt and pepper and lay them in a well-buttered shallow fireproof dish.
Add the chopped onion and the crushed garlic, roughly chopped parsley and sprig of thyme, covering all with the chopped, peeled tomatoes.
Moisten with tarragon vinegear and water, ook in a moderate oven (375º F. – Gas Mark 4) for 30 minutes.
Arrange the cutlets in a serving dish, reduce the cooking liquor by rapid boiling, taste for seasoning, add a few bits of butter and pour over the fish.
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