GOLDEN FISH PIE

Preparation Method :

• Place the smoked fish in a shallow ovenproof dish with milk, fennel seeds, peppercorns, bay leaves and onion slices.
• Cover and bake in a preheated oven at 190°C / 375°F / Gas mark 5 for 20-25 minutes. Remove the fish and flake into smaller pieces in a bowl.
• Strain the milky liquid and discard fennel seeds, bay leaves, peppercorns and onions.
• Melt half the quantity of butter in a saucepan over low heat. Add the flour and gradually stir in the strained milky liquid. Bring to the boil and stir until the sauce thickens.
• Stir in the chopped parsley and pour over fish. Mix well and adjust seasoning with salt and pepper to taste.
• Spoon the mixture into a 1.5 litre ovenproof dish. Set aside.
• Cover potatoes with water in a large pot and bring to the boil. Simmer until cooked and tender. Drain well. Add the remaining butter and milk. Mash until smooth.
• Spoon mashed potatoes overfish mixture. Smoothen surface and run a fork across the surface to leave a wavy pattern on top.
• Increase oven temperature to 220°C / 450°F / Gas mark 7 and bake for 30-32 minutes or until golden.