recipe - tried and tested - The perfect fish pie - The.txt
# The perfect fish pie
The perfect haddock and cod pie
By Sophie Conran
#### For the filling:
- 300g smoked haddock fillet, 300g cod fillet
- 1 bay leaf
- 450ml milk, or enough to just cover the fish
- 4 large eggs
- 4 handfuls frozen peas
- 1 tbsp butter
- 1 tbsp plain flour
- 1 handful flat-leaf parsley, chopped
#### For the mash
- 4 largish Desiree potatoes, peeled and cubed
- 100g butter
- 1 small wine glass milk (about 140ml)
- Preheat the oven to 220C/gas 7.
- Place the fish in a pie dish with the bay leaf and milk. Pop it in the oven.
- After 10 minutes, remove from the oven and lift the fish out of the milk.
- Reserve the milk and bay leaf.
- Remove the skin and bones.
- Break up the fish into large chunks and set aside.
- Put the eggs in a pan of water on a high heat, and bring to a rolling boil.
- Allow the eggs to boil for two minutes, then add the peas and bring the pan back to the boil for a further one to two minutes.
- Strain the peas and eggs and run them under cold water.
- Put the fish and peas in the pie dish while you peel and quarter the eggs.
- Add them to the dish.
- Now melt the butter in a large saucepan.
- Stir in the flour and let it sizzle for a couple of minutes, but not brown.
- Whisk in the milk reserved from the fish and the bay leaf.
- Let it gently bubble away for almost 15 minutes, beating with a whisk from time to time.
- Stir in the parsley and season with salt.
- Allow the sauce to cool slightly and then pour over the fish mixture.
- Stir the sauce through carefully so the eggs and fish don't break up.
- To make the mash, boil the potatoes salted water for about 15 minutes.
- Drain and mash with the butter, milk and salt.
- Cover the fish with the mash.
- Place the pie in the oven and bake it for 20 minutes.