Fish Pie

Ingredients

• 2 lb russet potatoes, peeled and quartered
• 4 tbsp unsalted butter, divided
• 1/2 cup whole milk, plus 2 cups for poaching
• 1 1/2 tsp kosher salt, divided
• 12 oz cod fillet, cut into chunks
• 8 oz salmon fillet, cut into chunks
• 1 bay leaf
• 1 small onion, finely chopped
• 1/4 cup all-purpose flour
• 2 tbsp chopped fresh parsley
• 1 tsp Dijon mustard
• 1 cup frozen peas
• 1/2 cup grated mature cheddar cheese
• 1/4 tsp black pepper

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Boil the potatoes in salted water until completely tender, drain and steam-dry them, then mash with two tablespoons butter and half a cup warm milk.
2. Step 2.Place cod and salmon in a wide pan with two cups milk and the bay leaf, then poach very gently until barely opaque so the fish does not become dry.
3. Step 3.Lift the fish onto a plate with a slotted spoon, strain and reserve the poaching milk, and discard the bay leaf while keeping the fish in large flakes.
4. Step 4.Melt the remaining butter, soften the onion without browning, stir in flour for one minute, then gradually whisk in the reserved warm poaching milk.
5. Step 5.Simmer the sauce until thick, remove it from direct heat, and stir in parsley, Dijon mustard, peas, remaining salt, and black pepper.
6. Step 6.Fold the poached fish through the sauce as gently as possible, transfer everything to a baking dish, and allow the filling to cool for several minutes.
7. Step 7.Spread mashed potato over the filling to seal the edges, create fork ridges across the surface, and scatter the grated cheddar evenly on top.
8. Step 8.Bake at 400°F for 25 to 30 minutes until bubbling and golden, then rest for ten minutes so the creamy filling settles before serving.