Fisherman'S Pie - cooking recipe

Ingredients

1 2/3 cup fish stock
2 sprigs fresh thyme
1 None bay leaf
6 None black peppercorns
10 1/2 oz salmon fillets, cut into 1-inch pieces
10 1/2 oz smoked cod fillets, cut into 1-inch pieces
10 1/2 oz halibut fillets, cut into 1-inch pieces
1 lb potatoes, peeled, chopped
1/4 cup milk
4 tbsp butter
1/4 cup all-purpose flour
2 tbsp roughly chopped fresh chervil
2 tbsp roughly chopped fresh chives

Preparation

Combine stock, thyme, bay leaf, peppercorns, and 1 cup water in large saucepan; bring to a boil. Add fish, reduce heat; simmer gently, uncovered, for 2 mins, or until cooked through. Using a slotted spoon, remove fish from pan; divide among four 1 1/2-cup ovenproof dishes. Strain liquid through sieve into large, heatproof bowl. Discard solids; reserve stock.
Boil, steam, or microwave potatoes until tender; drain. Push potatoes through sieve into large bowl; add milk and half the butter, stir until smooth. Cover to keep warm.
Preheat broiler. Melt remaining butter in medium saucepan, add flour and cook, stirring, until mixture bubbles and thickens slightly. Gradually stir in reserved stock; cook, stirring, until mixture boils and thickens. Stir in herbs.
Divide sauce among dishes; cover each with potato mixture. Place on a baking sheet; broil until lightly browned on top.