Britishby TheMealDBThree Fish PieServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+1kg PotatoesKnob ButterDash Milk50g Gruyere75g Butter2 sliced Leek75g Plain Flour150ml White Wine568ml Milk2 tbs chopped Parsley250g Salmon250g Haddock250g Smoked Haddock6 EggsStepsStep-by-step0 of 6 done1Preheat the oven to 200C/400F/Gas 6 (180C fan).2Put the potatoes into a saucepan of cold salted water. Bring up to the boil and simmer until completely tender. Drain well and then mash with the butter and milk. Add pepper and taste to check the seasoning. Add salt and more pepper if necessary.3For the fish filling, melt the butter in a saucepan, add the leeks and stir over the heat. Cover with a lid and simmer gently for 10 minutes, or until soft. Measure the flour into a small bowl. Add the wine and whisk together until smooth.4Add the milk to the leeks, bring to the boil and then add the wine mixture. Stir briskly until thickened. Season and add the parsley and fish. Stir over the heat for two minutes, then spoon into an ovenproof casserole. Scatter over the eggs. Allow to cool until firm.5Spoon the mashed potatoes over the fish mixture and mark with a fork. Sprinkle with cheese.6Bake for 30-40 minutes, or until lightly golden-brown on top and bubbling around the edges.Source: TheMealDB
