English fish pie

Ingredients for 4 servings:

• 3 medium-sized potatoes, floury, diced
• 60 ml milk
• 1 egg(s), lightly beaten
• 2 tbsp butter
• 115 g Cheddar cheese, finely grated, cut into two pieces
• salt and pepper
• 780 g cod fillet(s), cut into large irregular pieces
• 360 ml milk
• 2 tbsp butter
• 1 onion(s), finely chopped
• 1 clove(s) garlic, crushed
• 2 tbsp flour
• 2 tbsp lemon juice
• 2 tsp lemon zest
• 1 tbsp dill, freshly chopped
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Preheat the oven to 180 degrees C. For the potato crust: steam the potatoes until soft, press them through a potato ricer back into the pot, set aside, pour in the milk, and heat gently. Whisk the warm milk into the potatoes until fluffy. Season with salt and pepper, then stir in the egg and butter. Stir in half the cheese and set aside in a warm place. Place the fish in a frying pan and cover with the milk. Bring to a boil, reduce the heat to low, and simmer for about 2 minutes, until the fish is white and easily flakes with a fork. Strain the fish (reserving the milk) and place it in a 1.5-liter casserole dish. Melt the butter in a saucepan, sauté the onion and garlic for 2 minutes. Stir in the flour and sizzle for another minute, until light and fluffy. Remove from the heat and gradually stir in the reserved milk from cooking the fish. Return to the heat and bring to a boil, stirring constantly, until it thickens. Then reduce the heat and simmer for another 2 minutes. Stir in the lemon juice and zest, along with the dill, and season with salt and pepper. Add the sauce to the fish and mix. Spoon the warm potatoes over the fish and sprinkle with the remaining cheese. Bake in the oven for about 35 minutes, until piping hot and the potato crust is beautifully browned.