Ingredients: 400 g white fish fillet (without skin), 400 g smoked haddock fillet (without skin), 600 ml milk, 1 small onion, 4 cloves, 2 bay leaves, 4 eggs, 1 small bunch of parsley, 100 g butter, 50 g flour, 1 pinch of nutmeg, 1 kg floury potatoes, 50 g grated cheddar cheese
First poach the fish fillets, then put them in the pan and pour 500 ml of milk over them. Peel and quarter the onion, spike each quarter with a clove and add to the milk along with the bay leaves. Bring the milk to the boil, then reduce the heat and simmer for eight minutes. Remove the fish from the pan, cut it into large pieces and place them in a baking dish. Strain the milk and set aside to cool.
Bring water to the boil in a small saucepan and simmer the eggs for about eight minutes until hard. Leave the eggs to cool, peel, quarter and spread over the fish. Chop the parsley and sprinkle over the top.
Now prepare the sauce. For this, melt half the butter in the pan, stir in the flour and cook over a medium heat for about a minute. Remove the pan from the heat and pour in a little of the cooled milk and stir. Gradually stir in the remaining milk until you have a smooth sauce. Return the pan to the cooker, bring the sauce to the boil and simmer for five minutes, stirring constantly. Remove from the heat again, season with salt, pepper and a pinch of nutmeg and pour over the fish.
Peel the potatoes, cut them into even pieces and boil for 20 minutes. Drain off the water, season the potatoes and mash them with the remaining butter and 100 ml milk. Pour the mixture into the baking dish, starting from the edge and spreading it from there to the centre, pressing the mash down on the edge to seal the pie. Loosen the surface a little with a fork and sprinkle with the cheddar. Bake in the preheated oven for 30 minutes.
Our wine recommendation:
A white wine is a good choice for fish dishes, for example the Allée Bleue Chenin Blanc 2020. Its multi-faceted character with tropical fruit notes, mineral and nutty tones as well as an elegant vanilla note make it the ideal companion to rich dishes. The fresh Allée Bleue Sauvignon Blanc 2020 scores with fruity and green aromas and is a wonderful companion to fish. The Allée Bleue Isabeau 2016 is also beautifully fruity and wonderfully balanced. The elegant and soft white wine blend is a culinary highlight and therefore the perfect food companion.