Modern Fish Pie with Leeks

• 900 g Yukon Gold potato
• 650 ml Whole milk
• 2 Bay leaves
• 1 tsp Black peppercorns
• 350 g Salmon fillet, skin removed
• 350 g Smoked haddock, skin removed
• 70 g Unsalted butter
• 450 g Leek
• 45 g Plain flour
• 150 ml Dry White Wine
• 2 tbsp Dijon mustard
• 2 tsp Fine sea salt

1. Heat the oven to 200°C (390°F). Peel the potatoes, cut into even chunks, and put into a large pot of cold water with 1 tsp of the fine sea salt. Bring to the boil, then simmer for 15 to 20 minutes until very tender.
2. While the potatoes cook, pour the whole milk into a saucepan and add the bay leaves and black peppercorns. Bring just to a gentle simmer over medium-low heat. Add the salmon and smoked haddock and poach gently for 6 to 8 minutes until the fish is just opaque and flakes at the edges.
3. Lift the fish out with a spoon and set aside to cool slightly. Strain the poaching milk into a jug, discarding the bay leaves and peppercorns. When cool enough to handle, break the fish into large pieces, checking for any bones.
4. Drain the potatoes well, return to the pot, and let them steam dry for 1 minute. Add 40 g of the unsalted butter and mash until smooth. Gradually mash in 150 ml of the reserved milk until fluffy, then season with 0.5 tsp of the fine sea salt.
5. Trim and wash the leek well, then slice it. Melt the remaining 30 g unsalted butter in a saucepan over medium heat, add the leek and cook for 8 to 10 minutes until soft but not browned. Stir in the plain flour and cook for 1 minute, stirring constantly.
6. Pour in the dry white wine and bubble for 2 minutes, scraping the base of the pan. Gradually whisk in the remaining reserved milk until smooth. Simmer gently for 4 to 6 minutes until thick enough to coat the back of a spoon, then whisk in the Dijon mustard and season with the remaining fine sea salt.
7. Fold the fish pieces through the leek sauce, keeping them as intact as possible. Spoon into a baking dish and spread the mash over the top, roughing it up with a spoon for extra golden edges. Bake for 20 to 25 minutes until bubbling at the edges and golden on top.
8. Rest for 5 minutes before serving so the filling settles slightly. Serve hot, spooning right down to the sauce.

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