First, about the fish: fish-pie - a dish of the poor, therefore, traditionally he got leftovers and scraps. In our time in British stores you can find special mix for fish pie, consisting of chopped pieces of different types of fish, which often also taken from the tail and other "icky" parts. Sauce fish pie ennoble the most tasteless fish, especially if to it to add a few slices of smoked - a great way to use leftover meats from the holiday table. Also good are the shrimp, but should not replace more than 1/3 of the total weight of the fish. It is better to take unpeeled fish, rather than fillets without skin, because skin and bones give the sauce extra fishy taste. I have 2 piece of salmon, a piece of Pollock and a piece of smoked haddock. (olive oil accidentally got a photo, we don't need it)

First, make a puree. Potato peel, chop and cook with the addition of one Bay leaf. Drain the water. Add the oil, season with salt to taste. I have seasoned with black pepper and nutmeg, but since they also go into the sauce, then puree them to add more a matter of taste. Milk in the mashed potatoes do not need all the milk is in the sauce. The puree should be dry, because when cooked it is soaked with sauce.

Make a sauce. To do this, put the fish in a deep pan, pour the milk and add the remaining Bay leaf. Fish cleaned and defrosted, if frozen, don't. Cover with a lid, put on the heat (not the highest, I turn on 4 out of 6), bring to a boil and immediately turn down the gas fire. Cook 7-10 minutes, until the fish is tender and opaque on all sides, it is desirable that the milk is not boiling, but just barely "was poulkovo". Optional to bring to full readiness, because then the dish will still languish in the oven. (If you're using shrimp, they simmer in the milk is not necessary, even if they're wet, you'd put in the sauce before baking. Shrimp prepared very quickly, and a long heat treatment be "rubber").

Fish and milk then place in a bowl for baking. Remove Bay leaf and strain the milk through a sieve back into the pan. From fish to skin, remove bones and broken down into flakes (or, if it is tverden cut into cubes). I have, as you can see, she crumbled transfusions, and the skin stuck to the bottom of the pan, so that it do not have to do.

Milk put on medium heat, add spices and mustard (if you want, I usually do without it). Dissolve the starch 1-2 tbsp of wine (if not using wine, dilute with milk or water). In warm milk to infuse the wine with the cornstarch, stirring. Add the remaining wine and cook until thick, continuing to stir. If the sauce thickens long to dissolve even a small amount of starch. Season with salt to taste.

Finished sauce to pour over fish flakes and add the chopped herbs. You can add to the sauce 1-2 handfuls of frozen (or fresh) green peas.

Fish sauce carefully spread the mashed potatoes and smooth the top. You can leave it, but you can sprinkle with grated cheese or breadcrumbs, mashed with a small amount of butter.

Put in oven preheated to 180 C (if the convection oven, 160 C) and bake for 20 minutes, or until the top is browned.

Before serving, let stand for about 10 minutes. Casserole is not very photogenic, but tasty - will run for seconds, I promise!