I'm going to try to make this tonight.
• 8 ½ fl oz/250 ml fish stock
• 8 ½ fl oz/250 ml milk + 2 tbsp for the potatoes
• 12 oz/350g asstd. fish pieces (see note below)***
• 1 bay leaf
• 750g warm, creamed, mashed potatoes
• 4tbsp butter
• 1 medium sized leek, the white, washed and finely sliced
• 4tbsp all purpose/plain flour
• 1 tbsp finely chopped fresh parsley
• Salt and pepper
• Handful grated cheddar cheese (optional)
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 60 minutes
• Yield: Serves 4
• Heat the oven to 355 °F/180 °C
• Pour the fish stock and milk into a large saucepan and bring to a gentle simmer. Add the fish pieces and bay leaf and poach for 5 mins. Remove the fish pieces with a slotted spoon and keep to one side. Reserve the liqueur.
• Melt the butter in a medium sized saucepan over a medium heat. Add the sliced leeks and cook for 5 minutes until the leeks are soft.
• Whilst still hot, add the flour and stir well with a wooden spoon. Pour the fish liqueur into the pan and stir again, raise the temperature and cook for 3 minutes until the sauce is slightly thickened. Turn the heat off. Remove the bay leaf. Add the fish, chopped parsley and season with salt and pepper. Leave to one side.
• Place the fish and sauce into an ovenproof dish, cover with a thick layer ofmashed potato fluffed up with a fork or for a more professional look, pipe from apiping bag and large nozzle.
• Sprinkle with grated cheese if using.
• Put the dish onto a baking sheet and cook in the center of the preheated oven for 20 - 30 minutes or until the sauce is bubbling beneath the potatoes. Serve immediately.