Steps
- Put 400g of skinless white fish fillets and 400g of skinless smoked haddock fillets in a large pan with 500ml of whole milk, 1 small quartered onion studded with 4 whole cloves, and 2 bay leaves. Simmer for 8 minutes.
- Lift out the fish and flake it into a baking dish. Strain the milk and let it cool.
- Meanwhile, cook 4 eggs in simmering water for 8 minutes. Cool, peel, and quarter them, then arrange over the fish with 1 bunch of chopped parsley.
- Melt half of 100g of butter and stir in 50g of all-purpose flour. Gradually whisk in the cooled milk and cook until thickened. Season with salt, pepper, and a little grated nutmeg, then pour over the fish.
- Preheat the oven to 400°F / 200°C. Boil 1kg of peeled starchy potatoes, cut into chunks, until tender. Drain and mash with the remaining butter and 100ml of whole milk.
- Spread the mash over the filling and sprinkle with 50g of grated cheddar. Bake for 30 minutes.