Ingredients
- 600g mixed fish fillets (such as salmon, cod, and haddock), skinned and chopped into chunks
- 300ml whole milk
- 1 onion, finely chopped
- 2 bay leaves
- 50g butter
- 50g plain flour
- 200ml double cream
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped parsley
- Salt and pepper to taste
- 750g potatoes, peeled and cut into chunks
- 50g grated cheddar cheese
- 1 egg, beaten (for egg wash)
How to prepare
- Preheat the oven to 200°C (180°C fan).
- Place the fish fillets in a large saucepan with the milk, onion, and bay leaves. Bring to a simmer and cook for 5 minutes.
- In another saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes.
- Gradually whisk in the cream until smooth and thickened. Remove from heat and stir in the mustard, parsley, salt, and pepper.
- Remove the fish from the milk using a slotted spoon and transfer to a baking dish. Discard the bay leaves.
- Pour the creamy sauce over the fish.
- Boil the potatoes in salted water until tender. Drain and mash with a little butter until smooth.
- Spread the mashed potatoes over the fish mixture. Sprinkle grated cheese on top.
- Brush the beaten egg over the mashed potatoes.
- Bake in the preheated oven for 25-30 minutes, or until golden and bubbling.