INGREDIENTS

INSTRUCTIONS

Fish pie:
Lightly poach the fish in the milk with the onion, bay leaves, peppercorns,
nutmeg and cloves. Cook gently over a low heat, until the fish is tender
and starts to flake. Remove it from the poaching liquid with a slotted
spoon and set aside. Leave the flavoured milk to infuse and rest for 20
minutes, then strain. You will need the milk to make the cheese sauce.
Grease a large pie dish with some butter, an oval gratin dish or lasagne
dish are best. Sprinkle with a thick layer of the breadcrumbs, reserving
the rest. Cut the tomatoes into 1/4 inch thick slices and arrange a layer
over the base of the dish. Season with salt and pepper.
Remove the skin and any bones from the poached fish and flake it lightly.
Sprinkle half of the flaked fish over the tomatoes in the dish. Cover with
half of the cheese sauce, and then repeat the layering, finishing with a
layer of cheese sauce, breadcrumbs, and finally, dot with little knobs of
butter.
Bake the fish pie in a preheated oven at 170C/325F/gas 3 for about 25
minutes, until crisp and golden brown. Sprinkle with chopped parsley before
serving.
Cheese sauce:
Use the strained hot milk from poaching the fish to make this sauce. Melt
the butter in a pan and stir in the flour to make a roux. Cook gently over
low heat for a couple of minutes, then gradually beat in the hot milk with
a wooden spoon. Bring to the boil, stirring and beating until thickened.
Then reduce the heat and simmer (on very low heat) for at least 10 minutes
to let the sauce 'develop'. Don't forget to stir the sauce frequently with
a wooden spoon to prevent it sticking to the pan. Add the grated Cheddar
and a dollop of Dijon mustard.
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