• 1 kg/2 lb potatoes, cut into chunks

• 750 g/1 1/2lb cod, hake or haddock, skinned, filleted and

• cut into 4 equal pieces

• 900 ml/1 1/2 pints milk

• 75 g/3 oz butter

• 40 g/1 1/2 oz plain flour

• salt and pepper

• 1 tablespoon chopped chives, to garnish

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Method:

1. Boil the potatoes in a large saucepan of salted water for about 15-20 minutes, or until tender.

2. Meanwhile, arrange the pieces of fish in a dish in 2 layers. Season to taste with salt and pepper and pour over 750 ml/1 1/4 pints of the milk.

3. Cover closely with kitchen foil and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 25 minutes. Drain the potatoes and pass them through a mouli legumes or sieve.

4. Add 40 g/1 1/2 oz of the butter and the remaining milk and beat until soft and creamy. Set aside to cool, but do not chill.

5. Melt 25 g/1 oz of the remaining butter in a medium saucepan just before removing the fish from the oven, sprinkle in the flour and cook, stirring, for 1-2 minutes.

6. Remove from the heat. Strain the cooking liquid from the fish and gradually stir it into the butter and flour mixture. Return to the heat and cook, stirring, for 2-3  minutes. Season to taste with salt and pepper.

7. Pour the sauce  evenly over the fish and leave to cool completely. Spoon the potato over the fish, lightly smooth the surface, then mark the top in a pattern with a fork. Dot with the remaining butter.

8. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 25 minutes until the fish is heated through and the topping is browned. Serve garnished with the chopped chives.