Firm, juicy cod is used for the filling of this warming pie. Caraway seeds add interest and flavour to the sauce, and the dish has a creamy topping of mashed potato which is baked until well browned and appetising. Coley could be used for a more economical version.
SERVES 4
450 g (1 lb) cod fillets, skinned
100 g (4 oz) button mushrooms
1 bay leaf
300 ml (1/2 pint) fresh milk, plus 60 ml (4 tbsp)
25 g (1 oz) butter
25 g (1 oz) plain flour
2.5 ml (1/2 tsp) caraway seeds
salt and pepper
700 g (1 1/2 lb) potatoes, peeled and diced
1 egg
1. Place the cod, mushrooms and bay leaf in a saucepan. Pour over the 300 ml (1/2 pint) milk and bring to the boil. Cover lightly and simmer for 15 -20 minutes or until the fish is just cooked. Drain, reserving the cooking liquor. Discard the bay leaf and flake the fish, discarding any bones. Set the fish aside while making the sauce.
2. Melt the butter in a saucepan. Add the flour and cook gently, stirring, for 1-2 minutes. Remove from the heat and gradually stir in the reserved milk. Bring to the boil, stirring continuously, until the sauce thickens, boils and is smooth. Stir in the caraway seeds. Simmer for 1-2 minutes.
3. Add the flaked fish and mushrooms to the sauce. Season to taste. Spoon into a shallow 1.4 litre (2 1/2 pint) ovenproof serving dish. Set aside.
4. Cook the potatoes in boiling salted water for 20-30 minutes or until very tender. Drain the potatoes thoroughly.
5. Mash the potatoes and remaining milk with a potato masher. Beat in the egg and season to taste. Spoon evenly over the fish mixture.
6. Bake at 200°C (400°F) mark 6 for about 35 minutes, until golden brown.
