SMOKED FISH PIE WITH FENNEL & RADISH SALAD

SERVES 6

For the topping

5 large waxy potatoes (1.3kg) 50g (2½ tbsp) butter, cubed ½ small red onion, finely diced 1 small bunch of chives, finely sliced ¼ cup milk ⅔ cup grated mild cheese, such as mozzarella

For the filling

3 eggs 100g (5 tbsp) butter, cubed ⅔ cup flour 1 bay leaf 1 tsp Dijon mustard Pinch ground nutmeg 2 cups cold milk, plus ⅓ cup if using fresh fish 450g tinned or fresh smoked fish ½ cup frozen peas

For the salad

½ small red onion 2 large fennel bulbs 4 radishes Lemon juice and olive oil Preheat the oven to 180ºC. Bring a large pot of water to the boil, adding a little salt. Peel and cut the potatoes into small chunks, then boil until a knife can easily pierce the centre.

Meanwhile, put the eggs on to boil. When the water boils, time the eggs for 5 minutes, then drain and cool in cold water for a few seconds before plunging into a bowl filled with cold water and ice cubes. Set aside.

To make the filling, melt the butter in a large pot over a medium-high heat, then add the flour and stir for 1 minute to cook out the flour taste. Add the bay leaf, mustard and nutmeg, and season with a little salt and pepper. Mix well, then pour in the cold milk and cook over a low-medium heat, stirring constantly. (I use a wooden spoon to get the clumps from around the edges of the pot, then a whisk to smooth it out.) When the sauce gets thick (I’d best describe the consistency as between a thick custard and Greek yoghurt), remove it from the heat and discard the bay leaf.

If you’re using tinned smoked fish, drain the liquid from the can and whisk it into the sauce. If you’re using fresh smoked fish and don’t have this extra liquid, whisk in an extra ⅓ cup of milk.

Flake the fish into the sauce and stir in the frozen peas. Drain and peel the eggs, cut into quarters and gently fold into the mixture. Taste, then season with a little salt and pepper. Spoon into a medium-sized ovenproof baking dish.

When the potatoes are cooked, drain them well, then place them back in the pot. Mash with the butter, diced red onion and chives, and once the butter is fully incorporated, add the milk to loosen the mixture. Season with salt and pepper to taste, then dollop over the filling. Smooth the top, then sprinkle over the grated cheese.

Bake the fish pie for 25 minutes or until golden. You might need to switch the oven onto the grill setting for the last 2 minutes of cooking to brown the top; keep a close eye on it.

While the pie is cooking, make your salad. I used a mandoline to slice the vegetables really thinly, then put everything in a bowl of water with some ice cubes and let it sit for 15 minutes to make the vegetables super crisp. Drain and spin out the excess water in a salad spinner or clean, dry tea towel, then place in a serving bowl. Season with flaky sea salt, pepper, lemon juice and olive oil. Serve with the hot fish pie. •