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Fish Pie

1 kg skinless cod or haddock fillets
850 ml milk
1 bayleaf
85 g butter and some for the dish
60 g flour
1 kg potatoes
6 eggs (can cut this down by one or two)
2 tbsp chopped flat-leaf parsley
salt and pepper
freshly-grated nutmeg
beaten egg (take one of the ones from above)
little milk

Poach the fish in the milk with the bay leaf for three minutes.
Strain, reserving the liquid.

In a large heavy pan, make a roux by melting 2/3 of the butter over
low heat, stirring in the flour and cooking gently, stirring, for
about a minute. Whisk in the strained milk, bring to a simmer and
cook over low heat, stirring occasionally for 20 minutes.

Boil the potatoes in salted water until tender, drain and mash with
the remaining butter. Preheat the oven to 200 C/gas 6.

Boil the eggs for 7-8 minutes, refresh in cold water, shell and
chop. Put into a buttered pie dish.

Flake the fish into large pieces, discarding all the skin and bones.
Discard the bayleaf from the sauce, then stir in the parsley and
season with salt, pepper and nutmeg. Continue to simmer for 2-3
minutes. Taste and adjust the seasoning.

Off the heat, mix the fish and sauce together, then pour and spoon
the mixture into the pie dish. Spoon the potato on top, spreading
it into an even layer with a fork. Brush the top of the potato with
beaten egg mixed with a little milk.

Bake the pie for about 20 mins until the top is a good uniform
golden colour. Alternatively make the fish pie the day before you
want to serve it and refrigerate until you need to put it into the
oven the next day.

Note: The top of the potato layer will usually brown without the
beaten egg, but you can always run it under the grill for a minute.

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