Ingredients 450g flaky white fish
500 g potatoes, peeled
20 g butter
1 large leek
½ carrot grated or chopped (optional)
1 bay leaf
2 strips lemon peel
4 stalks parsley
1 cup milk
1½ tbsp flour
Extra butter -about 20 g
1 tbsp cream
2 tbsp extra parsley, chopped finely
Put the fish fillets, half the chopped leek, lemon rind, peppercorns, bay leaf, carrot and parsley sprigs in a saucepan.
Add 1¼ cups of milk to cover and heat until it is simmering. Simmer uncovered, over a low heat for 15 minutes or until the fish is just cooked. This cooking time will depend on the thickness of the fish fillets.
Carefully remove the fish from the pan, and strain the liquid and reserve for the sauce.
Melt about 20 g of butter in a pan and add the rest of the chopped leek. Cook over a low heat for about 5 - 10 minutes or until the leek is very soft.
Sprinkle 1 tbsp of flour on the remaining mixture in the pan and stir for one minute.
Using the poaching liquid from the fish, make up to ¾ cup altogether, adding cream or milk if you do not have enough.
Add this gradually to the pan and stir until the mixture is boiling and thickens. Cook for another minute.
Preheat oven to 190° fan forced.
Cut or break the fish into chunky pieces and gently mix through the sauce with the chopped parsley.
Cook the chopped potatoes until soft. Drain and mash with about 20 g of butter and a bit of cream. Season the fish and the potato mash with salt and pepper to taste -this dish DOES need salt.
Grease a 3 - 4 cup capacity casserole dish and pour in the fish mixture.
Top with the mashed potatoes and use a fork to rough up the top.
Bake for 20 minutes or until the potato topping is golden.