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1wlb/800g mixed fish
12fl oz/350ml milk
2fl oz/50ml white wine
2fl oz/50ml chicken stock
1oz/25g butter
1oz/25g flour
Bay leaf
3 sprigs chopped fresh dill
3lbs/1.3kg potatoes, butterand milk for seasoning
Salt and pepper

Serves 4

This is comfort food at its best. The fish you use can be judged to suit the occasion and season. Use cod or salmon as the basis for the mixed fish and include mussels, prawns and monkfish or whatever fish is available at your fishmonger.

Poach fish in milk with bay leaf until fish is opaque. Strain fish, reserve liquid and place the fish in a pie dish. Melt butter, add flour to make roux, add white wine and stock, stirring continuously to avoid lumps. Add reserved milk gradually and whisk until sauce thickens. Season to taste and add chopped dill. Pour sauce over fish, allow to cool. Steam potatoes until cooked. Mash with milk and butter until light and fluffy, season to taste. Smooth mashed potatoes over fish in pie dish. Place in preheated oven 180ºC for 15 minutes.

This can be prepared beforehand, chilled and reheated later on that day. A perfect meal served only with a crisp green salad.

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