What she’d tell you
Use some smoked fish alongside the plain: it is cheaper than all fresh and it is what gives the whole dish its backbone. A fish pie made only of white fish tastes of not very much.
What you need
Written for 6. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Poach both fish in 750 ml of the milk with the quartered onion for 7 minutes. Lift the fish out into the baking dish, flake it, and check for bones. Keep the milk.
Boil the potatoes for 15 minutes until soft.
Soften the chopped half onion and the garlic in 50 g of the butter for a minute, then add the diced carrot and celery for 5 minutes.
Stir in the flour, then add the reserved poaching milk gradually, stirring, until it is about as thick as honey. Add the parsley.
Scatter the peas over the fish, tuck in the quartered eggs, and pour the sauce over gently.
Mash the potatoes with 30 g butter and the rest of the milk, then spoon it over and drag a fork across in ridges. Drizzle with the last of the melted butter and the parmesan.
Bake at 180°C for 35 minutes until golden, then stand 5 minutes.
If you haven’t got it
Smoked Fish
all white fish plus a little smoked paprika: not the same, but it works
White Fish
any firm white fish, and a handful of prawns if you are feeling generous
Keeping it
Three days in the fridge.
Covered at 180°C for 25 minutes. Assemble it unbaked and freeze for two months.
