Fish Pie

Instructions

1. 1

   Preheat the oven to 200 °C (400 °F). Peel the potatoes and weigh 260 g, then cut into 2 cm cubes. Cook them for 20 minutes in 800 ml of boiling water, drain and mash with 50 g of the 160 g of milk and 4 g of the 10 g of butter.

2. 2

   While they cook, finely chop the 55 g of onion. Weigh 180 g of raw boneless whiting fillet and cut into 3 cm pieces.

3. 3

   Pour the remaining 110 g of milk and 40 ml of water into a small saucepan. Bring to a simmer, add the fish and poach for 5 minutes over low heat. Lift out the fish with a slotted spoon; keep all the liquid.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.