Fabulous fish pie recipe
 A decadent fish pie, which includes three different types of fish in a rich, dill sauce. 600ml/1 pint 1fl oz full-fat milk1 onion, peeled and cut into sixths (keep the root intact)2 bay leaves500g/1lb 2oz thick white fish fillets, such as cod, haddock or pollock500g/1lb 2oz smoked haddock fillet, preferably undyed500g/1lb 2oz thick salmon fillet6 free-range eggs (optional)75g/3oz butter75g/3oz plain flour3 tbsp white wine100ml/3½fl oz double creamsmall bunch fresh dill, leaves removed sea salt flakes and freshly ground black pepper 600ml/1 pint 1fl oz full-fat milk 1 onion, peeled and cut into sixths (keep the root intact) 2 bay leaves 500g/1lb 2oz thick white fish fillets, such as cod, haddock or pollock 500g/1lb 2oz smoked haddock fillet, preferably undyed 500g/1lb 2oz thick salmon fillet 6 free-range eggs (optional) 75g/3oz butter 75g/3oz plain flour 3 tbsp white wine 100ml/3½fl oz double cream small bunch fresh dill, leaves removed sea salt flakes and freshly ground black pepper 1.25kg/2½lb potatoes, peeled and cut into even-sized pieces75g/3oz butter, cubed75ml/3fl oz double cream150g/5oz mature Cheddar, coarsely grated 1.25kg/2½lb potatoes, peeled and cut into even-sized pieces 75g/3oz butter, cubed 75ml/3fl oz double cream 150g/5oz mature Cheddar, coarsely grated Method For the filling, pour the milk into a large saucepan and add the onion and bay leaves. Season with salt and freshly ground black pepper. Place the fish fillets in the pan and bring to a very gentle simmer. Cover with a lid and cook for two minutes. Remove from the heat and set aside to stand and infuse for five minutes until the fish is almost cooked. Drain the fish through a colander into a bowl, then pour the milk into a jug. Meanwhile, for the topping, cook the potatoes in simmering water for 15 minutes or until the potatoes are soft. Drain in a colander then return to the pan and mash with the butter, cream and three-quarters of the grated cheese. Season to taste with salt and freshly ground black pepper.Preheat the oven to 200C/400F/Gas 6. Fill a saucepan one-third full with water and bring to the boil. Gently add the eggs to the water and cook for nine minutes. Drain in a colander under running water for 1-2 minutes then transfer to a bowl of very cold water and set aside. Melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, and then gradually add the infused milk, wine and cream, stirring over a medium heat for five minutes until the sauce is smooth and thick. Season with salt and freshly ground black pepper. Remove the sauce from the heat and add the dill fronds into the sauce. Peel the eggs and cut in half.Spoon a third of the sauce into the base of a large ovenproof dish or 6-8 individual dishes. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go, discarding the skin, onion and bay leaves. Place half the eggs on top and pour over another third of the sauce. Continue with the layering process until the ingredients are used up.Spoon the potato over the fish mixture, starting at the edges before making your way into the centre. Fluff up the potato with a fork and sprinkle with the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for about 45 minutes or until the top is golden-brown and the filling is bubbling. For the filling, pour the milk into a large saucepan and add the onion and bay leaves. Season with salt and freshly ground black pepper. Place the fish fillets in the pan and bring to a very gentle simmer. Cover with a lid and cook for two minutes. Remove from the heat and set aside to stand and infuse for five minutes until the fish is almost cooked. Drain the fish through a colander into a bowl, then pour the milk into a jug. For the filling, pour the milk into a large saucepan and add the onion and bay leaves. Season with salt and freshly ground black pepper. Place the fish fillets in the pan and bring to a very gentle simmer. Cover with a lid and cook for two minutes. Remove from the heat and set aside to stand and infuse for five minutes until the fish is almost cooked. Drain the fish through a colander into a bowl, then pour the milk into a jug. Meanwhile, for the topping, cook the potatoes in simmering water for 15 minutes or until the potatoes are soft. Drain in a colander then return to the pan and mash with the butter, cream and three-quarters of the grated cheese. Season to taste with salt and freshly ground black pepper. Meanwhile, for the topping, cook the potatoes in simmering water for 15 minutes or until the potatoes are soft. Drain in a colander then return to the pan and mash with the butter, cream and three-quarters of the grated cheese. Season to taste with salt and freshly ground black pepper. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Fill a saucepan one-third full with water and bring to the boil. Gently add the eggs to the water and cook for nine minutes. Drain in a colander under running water for 1-2 minutes then transfer to a bowl of very cold water and set aside. Fill a saucepan one-third full with water and bring to the boil. Gently add the eggs to the water and cook for nine minutes. Drain in a colander under running water for 1-2 minutes then transfer to a bowl of very cold water and set aside. Melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, and then gradually add the infused milk, wine and cream, stirring over a medium heat for five minutes until the sauce is smooth and thick. Season with salt and freshly ground black pepper. Melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, and then gradually add the infused milk, wine and cream, stirring over a medium heat for five minutes until the sauce is smooth and thick. Season with salt and freshly ground black pepper. Remove the sauce from the heat and add the dill fronds into the sauce. Peel the eggs and cut in half. Remove the sauce from the heat and add the dill fronds into the sauce. Peel the eggs and cut in half. Spoon a third of the sauce into the base of a large ovenproof dish or 6-8 individual dishes. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go, discarding the skin, onion and bay leaves. Place half the eggs on top and pour over another third of the sauce. Continue with the layering process until the ingredients are used up. Spoon a third of the sauce into the base of a large ovenproof dish or 6-8 individual dishes. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go, discarding the skin, onion and bay leaves. Place half the eggs on top and pour over another third of the sauce. Continue with the layering process until the ingredients are used up. Spoon the potato over the fish mixture, starting at the edges before making your way into the centre. Fluff up the potato with a fork and sprinkle with the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for about 45 minutes or until the top is golden-brown and the filling is bubbling. Spoon the potato over the fish mixture, starting at the edges before making your way into the centre. Fluff up the potato with a fork and sprinkle with the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for about 45 minutes or until the top is golden-brown and the filling is bubbling.