Entrée Pies: FISHERMAN'S PIE by Recipe Cottage

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	FISHERMAN'S PIE

		Serves 4 1 pound smoked haddock or cod (we used cod, which we then smoked ourselves) 2 Tablespoons lemon juice 4 ounces mushrooms, sliced 2 Tablespoons butter 2 eggs, hard-boiled, roughly chopped 1 cup milk 1 onion, in pieces 2 cloves 6 peppercorns 1 blade mace 1 bay leaf parsley stalks 2 Tablespoons butter 3/8 cup all-purpose flour 3/4 cup liquid from cooking the fish 1 teaspoon dried mustard salt and freshly ground black pepper 1 Tablespoon parsley, finely chopped 1-3/4 to 2 pounds potatoes, boiled 3/8 cup butter 3/8 cup milk 1/4 cup Cheddar cheese, grated black pepper, freshly ground Place the fish in a buttered ovenproof dish, spinkle with the lemon juice, cover with buttered waxed paper and cook in a 350 F oven for 15 to 20 minutes. Reserve the cooking liquid from the fish to add to the milk for the sauce. Fry the mushrooms in the butter until just beginning to color. Prepare the white sauce by infusing the milk with the onion, cloves, peppercorns, mace, bay leaf, and parsley stalks for 15 to 30 minutes, then melt the butter in a saucepan and stir in the flour. Strain the infused milk into a measuring cup and add enough of the cooking liquid from the fish to give 1-1/2 cups. Gradually add this to the flour/butter mixture to make a smooth paste. Cook over gentle heat to thicken the sauce, stirring all the time. Stir in the mustard, salt and pepper (to taste), and chopped parsley. Remove bones from the fish and put the fish flakes in a bowl along with the mushrooms and hard-boiled eggs. Pour in the white sauce and mix to combine without breaking up the ingredients too much. Put into a deep ovenproof pie dish. Mash the boiled potatoes until mostly free of lumps, then beat in the butter, milk, salt and pepper to give it a light consistency. Pile on top of the fish mixture, covering it evenly. Sprinkle with the grated cheese and bake in a 375 F oven until hot, brown and crispy on top (about 30 minutes). Remarks: We added some steamed mussels and boiled shrimp (chopped) to the fish mixture; it was delicious. This dish has an extremely interesting medley of tastes. Using smoked fish is important--it provides a key taste sensation.