In honour of St David’s Day (Dydd Gŵyl Dewi), the Welsh national day, we’ve created this delicious and colourful fish pie!
- Put the fish in to a wok or a shallow pan and pour over 500ml of the milk, then add the onion quarters to the milk, with the bay leaves. Bring the milk just to the boil, then reduce the heat and simmer for 10 minutes. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces and arrange in the dishes that you are using but save some of the yellow smoked fish to make your daffodil on top!
- To make the sauce. Melt half the butter in a pan, stir in the flour and cook for 1 minute over a low to moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 minutes, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt and pepper and pour over the fish.
- Heat oven to 200C /180C /Gas Mark 6. Boil the potatoes for 20 minutes and then drain, season and mash with the remaining butter and milk. Top the pie with the mashed potatoes, starting at the edge of the dish and working your way in - push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese, arrange the smoked fish you saved into a pretty daffodil shape on top of the pie then bake for 20 to 30 minutes, depending on the size of the baking dishes you are using.
- 5 minutes before your fish pie is finished cooking, put the baby leeks on a non-metallic plate. Cover and cook on full power for 4 minutes. Once the fish pie is out of the oven, place the leeks on top to form the ‘daffodil stalks’ and enjoy!