Nourishing Fish Pie

This is a combination of the fish pie recipe I found on the BBC Good Food Magazine Website and the one which I have in my head that my old friend Cate gave to me yrs ago and is in my handwritten recipe book which I am yet to find since moving house. 

Rule one of doing anything with fish (I tell you as I have learnt the hard way) do not (if at all possible) buy your pre-packed pre-frozen fish from the supermarket which you can't possible know how fresh it is. Buy your fish as fresh as possible. I am lucky as my Mum orders fish deliveries straight from Lincolnshire, caught and chilled that day and so she very kindly added the fish I needed for this recipe to her order. But even if you don't have this facility, where at all possible, buy your fish fresh. 

Ingredients

• 400g skinless white fish fillet
• 400g skinless smoked  fillet
• 600ml full-fat milk (semi works just as well)
• 1 small onion , quartered (or two tiny onions)
• 4 cloves
• 2 bay leaves 
• mixed herbs (fresh or dried)
• 100g butter
• 50g plain flour
• 1kg potato , peeled and cut into even-sized chunks
• handful of cheddar , grated 
• small can of sweetcorn

Peal and chop your potatoes and put on to boil for 10-15 minutes, until they are ready to mash.

When they are ready to mash (you can tell because a knife will slip right through them in the boiling water); drain, place back in the pan, add a little milk and mash. Then leave to stand until you're ready to use.

Pre-heat oven to 200C/fan 180C/gas 6. 

Poach the fish. Put the fish in the pan and pour over 500ml of the milk. Stud each onion quarter with a clove, then add to the milk, with the bay leaves. Bring the milk just to the boil - you will see a few small bubbles. 

Reduce the heat and simmer for 8 mins. 

Lift the fish into your pie dish and flake with whatever implement you used to get it out of the pan  

Sprinkle sweetcorn over the fish 

Make the sauce add your flour and butter to your poaching milk, the hob onto a medium heat, and here's the very important bit, use a whisk and do not stop stirring as it comes up to the boil and thickens.

As soon as its nice and thick and saucy pour it over your fish and sweetcorn, season with salt, pepper and herbs. 

 Assemble and bake. Dollop on mashed potato in all sections of the dish, smooth out with the back of a large spoon, then lightly score with a normal fork (thanks Mum for this tip :)) before sprinkling with your handful of cheese. 

Bake for 20- 30 minutes till golden on top.

or

Make up to a day ahead, chill, then bake for 40 mins.

Serve and enjoy!