Ingredients

• 350g/12oz skinned fish
• such as ling
• hake
• cod
• haddock or salmon
• 350g/12oz un-dyed smoked haddock
• skin removed
• 1 small onion
• peeled and quartered
• 1 bay leaf
• 650ml/1 pint 3fl oz milk
• 1kg/2lb 2oz King Edward potatoes
• skin on and washed
• salt and freshly ground black pepper
• 50g/2oz butter
• 4 free-range eggs
• 2 tbsp chopped fresh parsley
• 50g/2oz gruyère or cheddar
• grated
• 25g/1oz butter
• 25g/1oz plain flour
• salt and freshly ground black pepper
• pinch freshly grated nutmeg

Directions

• Preheat the oven to 180C/350F/Gas 4. Place the pieces of fish in a wide pan
• add the quartered onion and bay leaf and pour over 450ml/16floz of the milk.
• Bring the milk up to the boil
• reduce the heat and simmer for about eight minutes
• or until the fish is just cooked.
• Using a fish slice or slotted spoon
• carefully remove the fish from the milk and place it on a plate.
• Using a fork
• flake the fish into chunky pieces. Spread the pieces out in an ovenproof dish (about 22cm/9in square) or into smaller individual dishes.
• Pour the poaching milk through a sieve into a jug and set aside.
• Place the potatoes into a saucepan and cover with water and a pinch of salt.
• Bring the potatoes to the boil and simmer for 10 minutes.
• Pour out nearly all of the water
• leaving about 4cm/1½in of water
• and continue to cook for about 20 minutes on a very low heat.
• Test the potatoes with a skewer to see if they are tender - if they aren't soft
• then return to the heat for a further five minutes.
• When the potatoes are soft
• drain any remaining water and peel them
• using a tea towel to hold them if they're too hot to handle.
• Place the potatoes in a bowl and mash until smooth
• adding the butter as you mash.
• Place the remaining cold milk (NOT the set-aside poaching milk) into a saucepan and bring to a simmer. Add this milk to the potatoes and beat in. Season with salt and freshly ground black pepper.
• Set the potato topping aside and bring a small pan of water to a gentle boil to boil the eggs. Carefully lower the eggs into the water and boil for eight minutes.
• Drain and cool the eggs under cold water. Peel the eggs
• cut into chunks of about 2cm/¾in and place on top of the fish. Sprinkle with the chopped parsley.
• For the white sauce
• melt the butter in a pan
• stir in the flour and cook for one minute over a moderate heat.
• Gradually add all the set-aside fish poaching milk
• whisking all the time
• and simmer for 1-2 minutes
• stirring
• until you have a smooth
• slightly thick sauce.
• Remove the sauce from the heat
• season with salt
• freshly ground black pepper and nutmeg. Pour the sauce over the fish and eggs in the dish.
• Arrange the mashed potato over the top of the sauce
• score with a fork to make a pretty pattern and sprinkle with the grated cheese.
• Place in the oven and cook for about 30 minutes
• until bubbling and golden-brown on top. Serve straightaway.