Drain thoroughly in a colander, pressing down with the back of a wooden spoon to extract excess moisture. Add the lemon juice, dill and chopped eggs, and turn out into the buttered dish. Remove the lid, add the flour, stir until combined, and gradually blend in the milk. Spoon over the leeks and set aside to become completely cold and firm. Cover, lower the heat, and simmer for about 10 minutes.
Add pepper and check the seasoning. To crush the potatoes, use a fork to break each one into several chunky pieces. Add the milk and let it become hot, then mash the potatoes with the milk using a potato masher and whisk in the mustard — you may need a little more milk. Reduce the heat slightly and let the water simmer gently. Stir over a medium heat until thickened and smooth. You can prepare up to this point 1 day ahead and refrigerate overnight. Spoon over the leeks and set aside to become completely cold and firm.
Add the hake and salmon to the sauce. Season and stir the mixture for a couple of minutes. Bake for 35-40 minutes until lightly golden on top and bubbling around the edges. Melt the remaining butter in a large, non-stick, deep-sided frying pan or sauté pan over a medium heat. Stir in the flour and cook, stirring, for one to two minutes. Cook over a low heat for two minutes, stirring gently twice, just to start cooking the fish.
Stand the dish in a large roasting tin just in case it boils over. Return to a medium heat and stir until boiling, thickened, and smooth. Check and adjust the seasoning if necessary. The pie can be made up to 48 hours ahead. . Drain and mash with the butter and milk. Spoon the spinach over the sauce before adding the topping.
They will take about 15 minutes to cook. Next make the sauce: melt the 50g 2 oz butter in a good-sized pan, add the flour and cook for a few moments, not allowing it to colour. I sometimes add some spinach or peas to the mixture too. Drain well then mash with the butter and milk. Cook over a low heat for 2 minutes, stirring.
By crushing them the oil will be absorbed into the potato pieces, which will improve their flavour and make them golden when baked. Don't simmer for too long or it will start to reduce in the pan. Stand the dish in a large roasting tin just in case it boils over. Drizzle over the remaining 2 teaspoons of oil and bake for 30—40 minutes or until the pie is bubbling at the edges and the topping is golden and crispy. Adding hot milk will blend into the roux more easily than cold milk and helps to prevent the sauce from turning lumpy. Serve the pie with a simple green salad. Boil the leeks in salted water for about 5 minutes and drain well.
Let the fish and sauce cool in the baking dish. Meanwhile, make the topping: put the potatoes in a large pan of cold salted water and bring to the boil. Whisk in the remaining hot milk and keep whisking until smooth. Stir in the olive oil and some salt and pepper. Cover and simmer for about 15 minutes or until tender.
Stir the flour constantly for one to two minutes, making sure it is combined thoroughly with the butter. Add it gradually to the roux, stirring continuously. Prawn and Haddock — Use all un-smoked haddock and add 200g of cold water prawns instead of hard boiled egg. Stir in the olive oil and some salt and pepper. Make a crispy topping: put the whole potatoes in a pan of cold water if very large, cut them in half and start the timing once the water comes to the boil.
Whisk in the remaining hot milk and whisk until smooth. Spread the cheesy mash over the top. All registered in England and Wales. Meanwhile, make the topping: put the potatoes in a large pan of cold salted water and bring to the boil. Return the potatoes to the pan and, using a fork, break the potatoes down into rough, chunky pieces.