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Ingredients
Serves: 4
- 500g peeled potatoes (maris piper or roosters are best for this)
- 500g of a mixture of fish – we are using cod, hake and smoked haddock
- 1 onion
- Knob of butter
- 1 leek
- 1 tbsp of flour
- 200mls of milk
- A Bay Leaf
- A little nutmeg
- A few sprigs of parsley
Method
- Boil the potatoes for 15-20 mins or until cooked through and then drain and mash with a knob of butter, some salt and pepper.
- In the meantime, place the milk into a saucepan and when it is almost boiling add the fish, onion and bay leaf.
- Gently simmer for 5-10 minutes until the fish is just cooked – be careful not to overcook the fish.
- Strain the fish reserving the liquid.
- Melt the butter in the pot and add the leek and gently fry until softened. Stir in the flour to make a roux, making sure it is cooked out for a few moments – start adding the reserved milk stirring until the sauce is smooth.
- Allow to simmer until thickened.
- Remove from the heat and season with salt, pepper and nutmeg and add the parsley.
- Heat the oven to 200c for fan or 180c, gas mark 6.
- Put the fish into a baking dish and pour the sauce over it.
- Top with the mash potato and place in the oven for 20-30 minutes or under a grill until golden brown on top.
