Fish Pie with Leek and Parsley Sauce

• 900 g Russet potato
• 2 tsp Fine sea salt
• 700 ml Whole milk
• 2 Bay leaves
• 350 g White fish fillet, skinless
• 350 g Smoked haddock, undyed
• 80 g Unsalted butter
• 2 medium Leek
• 45 g Plain flour
• 2 tsp Dijon mustard
• ½ tsp White pepper
• 20 g Fresh parsley
• 50 g Breadcrumbs

1. Heat the oven to 200°C (390°F). Peel the potatoes, cut into even chunks, and put into a large pot with cold salted water.
2. Bring the potatoes to the boil, then simmer for 15 to 18 minutes until very tender. Drain well and leave in the colander for 2 minutes to steam-dry.
3. While the potatoes cook, pour 400 ml of the milk into a wide saucepan and add the bay leaves. Add the white fish and smoked haddock, bring to a gentle simmer, then poach for 6 to 8 minutes until the fish is just opaque and flakes easily.
4. Lift the fish out onto a plate and leave to cool slightly, then flake into large pieces, discarding any bones. Strain the poaching milk into a jug and set aside.
5. Melt 40 g of the butter in a saucepan over medium heat. Add the leeks and a pinch of salt, then cook for 8 to 10 minutes until soft and sweet, without browning.
6. Stir the flour into the leeks and cook for 1 minute. Gradually whisk in the reserved poaching milk, then add the remaining 300 ml milk and simmer for 3 to 5 minutes, whisking, until thick enough to coat the back of a spoon.
7. Take the sauce off the heat and stir in the Dijon mustard, white pepper, and most of the parsley, reserving a little for the top. Fold in the flaked fish gently so it stays in chunks, then taste and adjust salt if needed.
8. Mash the potatoes with the remaining 40 g butter until smooth. Add a splash of the warm sauce if you want it looser, then season lightly with salt.
9. Spoon the fish and leek mixture into a baking dish and level the surface. Top with the mash, spreading to the edges, then rough up the surface with a spoon for extra golden peaks.
10. Mix the breadcrumbs with the reserved parsley and sprinkle over the mash. Bake for 20 to 25 minutes until bubbling at the edges and golden on top; rest for 5 minutes before serving.

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