330ml Milk
56g Butter
28g Flour
5 Large Potatoes
700g Fish – I use 200g Salmon, 200g Smoked Haddock & 300g Coley
Handful Fresh parsley
1 Bay Leaf
1 Small Onion peeled
6 Whole Black peppercorns
Salt & Pepper
Put the milk, onion, bay and peppercorns in a pan and bring to the boil. Remove the milk from the heat and put the fish in cover with a lid and allow to stand for 20 minutes.
Wash and peel the potatoes and cut into even size pieces. Put into a pan of salted water and bring to the boil then allow to simmer for 15/20 minutes until cooked. When the potatoes are cooked drain off the water and put to one side.
Remove the fish from the milk and remove and dispose of the onion, bay and peppercorns saving the milk. Wash and finely chop the parsley. Preheat the oven to 180c or Gas 4
Put 28g butter into a pan and melt over a medium heat then add the flour. Cook the roux for 2 minutes then add 150ml milk and stir until the sauce boils and thickens. Add another 150ml milk and stir the sauce until it thickens again. Add the chopped parsley to the sauce and season with salt and pepper. Leave the sauce over a low heat to keep warm stirring to stop a skin forming.
Mash the potatoes and add the remaining 30ml milk from the fish and 14g of the butter. In an oven proof dish break the fish into chucks and pour over the parsley sauce and mix together. If available use a piping bag to cover the fish with the mash potato if not use a fork the spread the mash evenly over the fish. Melt the remaining 14g butter and brush over the mash. Cook the pie into the preheated oven for 30 minutes until the top is golden brown.
