Creamy Fish Pie Filling

Ingredients

• 600g mixed fish (frozen white fish and salmon work well), cut into chunks
• 500ml milk
• 1 bay leaf
• 40g butter
• 40g plain flour
• 100g frozen peas
• 2 tbsp chopped fresh parsley (or 1 tbsp dried)
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Method

1. Put the fish, milk, and bay leaf into a wide pan and gently poach over low heat for 6-8 minutes until the fish is just cooked. Remove the fish with a slotted spoon and set aside, reserving the milk.
2. Melt the butter in the same pan, stir in the flour, and cook for 1 minute to form a paste.
3. Gradually whisk in the reserved milk, a little at a time, until you have a smooth sauce. Simmer for 5 minutes, stirring, until thickened.
4. Stir in the mustard, peas, and parsley, then gently fold in the poached fish. Season with salt and pepper.
5. Cool completely before portioning into 6 airtight containers (unbaked, without mash). Freezes well for up to 2 months — defrost overnight, top with freshly mashed potato, and bake at 200°C (180°C fan)/Gas Mark 6 for 25-30 minutes until golden and bubbling.