A recipe from the Good Food collection.
750 g firm white fish fillets
1 large leek, chopped
2 strips lemon rind
1/4 teaspoon ground nutmeg
2 bay leaves
6 stalks parsley
2½ cups milk plus some extra milk
30 g butter
1 medium leek, extra, finely sliced
2 tablespoons plain flour
2 tablespoons finely chopped parsley
1 kg potatoes, peeled and chopped
40 g butter
2 tablespoons cream
salt and pepper
1. Place fish fillets, leek, lemon rind, nutmeg, peppercorns, bay leaves and parsley in a pan. Add 2½ cups milk and heat until simmering. Simmer, uncovered, over low heat for 15 minutes, or until the fish is cooked- cooking time depends on the thickness of the fillets. Carefully remove the fish fillets from pan. Strain the liquid and reserve for sauce.
2. Melt butter in a pan and add the extra leek. Cook over low heat for 10 minutes or until the leeks are very soft. Sprinkle flour over the remaining mixture in pan. Stir for 1 minute. Measure reserved fish poaching milk and add extra milk or cream, if necessary, to measure 1½ cups altogether. Add gradually to the pan and stir until the mixture comes to the boil and thickens. Cook for another minute.
3. Cut the fish into chunky pieces and fold gently through the sauce with the parsley. Cook the potatoes in a large pan of boiling water until soft. Drain and mash with butter and cream. Season both the fish and potato mixture with salt and pepper, to taste.
4. Preheat the oven to 210°C(190°C gas). Grease a 6-cup capacity casserole dish and pour in the fish mixture. Top with mashed potatoes and use a fork to rough up the surface. Bake for 20 minutes or until the potato topping is golden.