<http://schema.org/recipeInstructions>
" 1. Preheat the oven to 200\u00B0C/400\u00B0F/Gas mark 6, 2. Make sure there are no bones in the fish, and no skin, 3. Poach in just enough milk to cover for 5\u201310 minutes, 4. Drain the fish, reserving the flavoured milk. Break the fish into pieces, 5. Peel the potatoes, cut into even pieces, and boil until tender. Mash until smooth with Kerrymaid Buttery, 6. Finely chop the parsley. Meanwhile, cook the sweetcorn and peas in boiling water for about 3 minutes then drain. Put the fish, sweetcorn, peas and parsley into a deep tin, 7. Make the sauce by melting the Kerrymaid Premium Baking in a saucepan, 8. Add the flour and stir to combine. When sandy in colour and texture, add the reserved milk and the rest of the milk, whisking all the time. When thickened, stir in the mustard, 9. Pour the sauce over the fish mixture and top with the mashed potato, 10. Cook in the preheated oven until golden brown, for about 20- 25 minutes"^^<http://www.w3.org/2001/XMLSchema#string>
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