Fish pie

Method

1. Preheat the oven to 190°C.

2. Put the fish in a large saucepan, add the milk and poach the fish gently for five minutes, it should be slightly undercooked at this stage. Transfer the fish to a plate with a draining spoon. When cool, remove the skin, cut the fish into large chunks and place in a 1.5 litre (2¾ pint) ovenproof dish.

3. Add the chopped onion and bay leaf (if using) to the fish milk. Bring to the boil. Remove from the heat and leave to stand for 10 minutes. Strain.

4. Make a white sauce by melting 45g of the butter in a saucepan and stirring in the flour. Cook, stirring for one minute. Whisk in the infused milk a little at a time, ensuring there are no lumps. When all the milk is incorporated, bring to the boil and cook for two minutes, whisking all the time. Remove from the heat.

5. Meanwhile, boil the potatoes for about 15 minutes or until cooked through. Mash with the remaining butter and the cream or milk and season with salt and pepper.

6. Add the prawns, capers, and the parsley to the fish, season with salt and pepper, and pour over the white sauce. Top with the mashed potatoes and use a fork to rough up the surface to make it crispy when cooked. Dust with Parmesan cheese.

7. Bake for 45 minutes until the top is crispy and golden.