Entrée Pies: Fish Pie 11 by Recipe Cottage

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	Fish Pie 11

		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.