Fish Pies With Cheesy Mash - cooking recipe

Ingredients

2 1/2 cups milk
1/2 small onion
1 None bay leaf
6 None black peppercorns
4 None skinless fish fillets (6 oz each)
3 large potatoes, peeled and chopped
1 1/3 lbs celeriac, peeled and chopped
1 None egg yolk
1/2 cup finely grated Parmesan cheese
3/4 cup light cream
4 tbsp (1/2 stick) butter
1/4 cup flour
2 tbsp chopped fresh flat-leaf parsley

Preparation

Bring milk, onion, bay leaf and peppercorns to a boil in large saucepan. Add fish. Reduce heat to low; simmer, covered, for 5 mins, or until cooked through. Remove fish; divide among four 1 1/2-cup baking dishes. Strain milk through sieve into medium bowl. Discard solids; reserve milk.
Boil, steam or microwave potatoes and celeriac, separately, until tender; drain. Push potatoes and celeriac through sieve into large bowl. Stir in yolk, cheese, 1/4 cup cream and half the butter until smooth. Cover to keep warm.
Melt remaining butter in medium saucepan. Add flour; cook, stirring, for 3 mins, or until mixture bubbles and thickens slightly. Gradually stir in reserved milk and remaining cream; cook, stirring, until mixture boils and thickens. Stir in parsley.
Preheat the broiler. Divide sauce among dishes; cover with potato mixture. Place dishes on baking pan. Broil until tops are browned lightly.