Breathtaking FISH PIE

A debauched fish pie, which remembers three distinct kinds of fish for a rich, dill sauce.

Fixings

For the filling

600ml/1 16 ounces 1fl oz full-fat milk

1 onion, stripped and cut into sixths (keep the root unblemished)

2 narrows leaves

500g/1lb 2oz thick white fish filets, for example, cod, haddock or pollock

500g/1lb 2oz smoked haddock filet, ideally undyed

500g/1lb 2oz thick salmon filet

6 unfenced eggs (discretionary)

75g/3oz margarine

75g/3oz plain flour

3 tbsp white wine

100ml/3½fl oz twofold cream

little bundle new dill, leaves eliminated

ocean salt drops and newly ground dark pepper

For the garnish

1.25kg/2½lb potatoes, stripped and cut into even-sized pieces

75g/3oz margarine, cubed

75ml/3fl oz twofold cream 150g/5oz develop Cheddar, coarsely ground

Technique

1 For the filling, empty the milk into an enormous pot and include the onion and cove leaves. Season with salt and newly ground dark pepper. Spot the fish filets in the dish and bring to an exceptionally delicate stew. Spread with a top and cook for two minutes. Eliminate from the warmth and put aside to stand and inject for five minutes until the fish is nearly cooked. Channel the fish through a colander into a bowl, at that point empty the milk into a container.

2 Meanwhile, for the fixing, cook the potatoes in stewing water for 15 minutes or until the potatoes are delicate. Channel in a colander at that point re-visitation of the skillet and pound with the spread, cream and 75% of the ground cheddar. Season to taste with salt and newly ground dark pepper.

3 Preheat the broiler to 200C/400F/Gas 6.

4 Fill a pan 33% full with water and bring to the bubble. Delicately add the eggs to the water and cook for nine minutes. Channel in a colander under running water for 1-2 minutes at that point move to a bowl of freezing water and put in a safe spot.

5 Melt the spread in a medium pot and mix in the flour. Cook for a couple of moments, and afterward slowly include the mixed milk, wine and cream, mixing over a medium warmth for five minutes until the sauce is smooth and thick. Season with salt and newly ground dark pepper.

6 Remove the sauce from the warmth and include the dill fronds into the sauce. Strip the eggs and cut down the middle.

7 Spoon 33% of the sauce into the base of a huge ovenproof dish or 6-8 individual dishes. Disperse a large portion of the fish filets over the sauce, breaking them into stout pieces as you go, disposing of the skin, onion and narrows leaves. Spot a large portion of the eggs on top and pour over another third of the sauce. Proceed with the layering cycle until the fixings are spent.

8 Spoon the potato over the fish blend, beginning at the edges before advancing into the middle. Lighten up the potato with a fork and sprinkle with the rest of the cheddar. Spot the dish on a preparing plate and heat in the focal point of the stove for around 45 minutes or until the top is brilliant earthy colored and the filling is foaming.

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