Serves 4-6
11/2 lb (700g) cod fillet
1/2 pint (300ml) milk
1/4 pint (150ml) water
1 bay leaf
1 oz (25g) butter
1 oz (25g) plain flour
1 heaped tablespoon chopped parsley
squeeze of lemon juice
salt and freshly milled pepper
Topping
11/2 lb (700g) potatoes
1-2 tablespoons milk
1 oz (50g) butter
salt and freshly milled pepper
Skin and cut the fish in pieces. Put the fish into a saucepan along with the milk, water and hay leaf. Bring to the boil, then lower the heat and simmer, covered, for 15 minutes. Meanwhile, cut the potatoes for the topping in even-sized chunks. Add to a pan of boiling salted water and cook until tender, then drain. Return tc the hot saucepan and shake over the heat until dry, then mash anci beat in the milk and half the butter. Season with salt and pepper. and set aside.
Lift out the cooked fish and place on a work surface. When cool enough to handle, flake the fish, discarding the skin and bones. Strain 1/2 pint (300ml) cooking liquid into a measuring jug.
Melt the butter in a saucepan over low heat. Stir in the flour and cook gently for 1 minute. Gradually stir in the reserved fish liquid. Bring to the boil, stirring well all the time to make a smooth sauce. Simmer for 2-3 minutes and draw off the heat. Fold in the fish and parsley. Add the lemon juice and a seasoning of salt and pepper.
Turn the mixture into a greased 11/2 pint (900ml) ovenproof dish. Cover with the mashed potato, mark the surface with a fork and dot with the remaining butter in flakes. Cook in an oven heated to 375°F (190°C) or Gas no. 5 for 20 minutes until heated through, then put under a hot grill to brown and crisp the top.
Variations: Add 1 chopped hard-boiled egg or 2 oz (50g) grated hard cheese or 1 teaspoon anchovy essence when adding the flaked fish to the sauce. Sprinkle the top with grated hard cheese, if liked, before grilling.