Tender flakes of fish in a creamy sauce topped with a cheesy mash
Peel and chop the potatoes into smallish chunks then boil for 10-15 minutes or until tender
Drain the potatoes, then add the butter and milk, and most of the cheese. Mash until a smooth consistency is achieved
Pre-heat the oven to 200°C / 400°F / Gas Mark 6
Place the fish in a large frying pan with the milk. Stud each quarter of onion with a clove and place in the pan along with the bay leaves
Bring the milk just to the boil, then turn down and simmer for 8-10 minutes until the fish is cooked
Lift out the fish and remove any skin. Flake into a large baking dish (approx 2-2½ litre). Pour the milk through a sieve and leave to cool
Melt the butter in a clean pan then add the flour, and cook for a few minutes. Take off the heat and gradually add the cooled poaching milk, whisking between each addition to ensure no lumps remain
Return to the heat and bring to the boil. Cook for about 5 minutes, or until the sauce thickens enough to coat the back of a spoon
Throw in the chopped dill, nutmeg and season with salt and pepper. Pour over the fish and stir gently, so as not to break up the fish, just until the fish and sauce are fully combined
Pipe or spoon the potatoes over the fish and rough up the surface with a fork. Sprinkle with the remaining cheese, then bake for 40 minutes
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