Fish.

Fergus Henderson's Fish Pie ...

INGREDIENTS

Fish

• 3 fillets smoked haddock
• 10 black peppercorns
• 3  ⅓ c. milk
• 1 stick plus 2 T. butter
• ¾ c. all-purpose flour
• sea salt and black pepper
• 4 10-minute hard-boiled eggs

Potatoes

• 3½ lb. potatoes, peeled and cut into quarters
• 3⅓ c. milk
• 1 stick plus 2 tablespoon butter
• sea salt and black pepper

INSTRUCTIONS

1. In an ovenproof dish, cover the smoked haddock and peppercorns with the milk and bake in a medium to hot oven for approximately 20 minutes. Check the fish has cooked through; it should easily flake when prodded with a knife. Remove it from the milk, strain and save the milk, and flake the fish flesh off their skins into hearty bite-size chunks.
2. Meanwhile boil and mash potatoes with the milk, butter and seasoning. 
3. While this happens, melt 10 tablespoons of the butter in a pan, and when it’s starting to bubble, add the flour and stir until the mixture smells biscuity (this suggests the flour is cooked), but do not let the mixture change color. There must be no browning at all, so be cautious with the heat. 
4. Add the warm fish milk, whisking to avoid lumps. Thicken until it easily coats the back of a spoon and check for seasoning. (Ed.- Add a shot of Pernod at this point)
5. In a pie dish place haddock and hard-boiled eggs. Add fish sauce, leaving room to top with layer of mashed potato. 
6. Run a fork across the top of the mash, as if ploughing a field. This is not for mere decoration, but aids the crisping factor. (Ed.- Dip the fork in olive oil before ploughing)
7. Dot the top with little knobs of butter, place the pie in a hot oven, and cook for 30 minutes or until piping hot and golden brown. 
8. Serve with boiled peas.