HEARTY FISH PIE

4 medium potatoes

2 cups milk

300g salmon

300g hake

100g butter

2 tbsp cake flour

1 small onion, finely chopped

5 celery stems, finely chopped

2 carrots, finely chopped Salt and pepper to taste Parsley, cloves and bay leaves to taste (optional) › Boil the potatoes in salted water until they are soft enough to mash. Add some salt, pepper, chopped parsley and a drop of the milk, and mash until smooth.

› Poach the fish in the rest of the milk for about 20 minutes. Remove the cooked fish from the milk (but set the milk aside for later), and flake it.

› In a separate pan, melt the butter and add the flour to form a roux. Add the poaching milk while whisking continuously to make a basic white sauce.

› Once the sauce has thickened, add the onion, celery, carrots, fish, herbs and spices. Season. Add a bit of cream if the mixture is too dry. › Transfer tin to a baking dish. Spoon over the mash, and spread it evenly using a spoon. Bake the pie at

180°C for 30 minutes.