Recipe and Styling Raphaella Frame Photograph Russell Smith Assistants Nicholas Amoretti and Poppy Gilsenan Ingredients: 100g smoked haddock fillet 100g hake fillet 100g trout fillet 500ml milk 2 bay leaves 6 peppercorns 1 cup frozen peas a handful of fresh dill, chopped 4 eggs, hard-boiled, peeled and quartered 30g butter 2T flour salt and white pepper a pinch of ground nutmeg 3 medium potatoes, peeled a splash of milk a small handful of grated Cheddar cheese Directions: Place the fish fillets in a saucepan with the milk, bay leaves and peppercorns. Bring the liquid to a gentle simmer and poach the fish until the fillets are firm and flake easily with a fork. Remove from the heat and strain the milk, reserving it for use. Using a fork, flake the fish into chunks and place at the bottom of a deep pie or casserole dish. Blanch the frozen peas in boiling water, and drain. Cover the fish with a layer of peas, a sprinkling of dill and the boiled eggs. In a saucepan, melt the butter and add the flour. Cook for about a minute, then gradually add 300ml of the reserved milk, stirring continuously to avoid lumps. Cook over a medium heat until the sauce has thickened and is smooth. Season to taste with salt, pepper and a pinch of nutmeg, then pour over the fish, peas and eggs. Boil the potatoes until tender, then drain. Add a splash of milk and mash until fluffy and smooth. Spoon over the fish mixture, smooth the top, then draw the tines of a fork through the potato to decorate. Sprinkle a little grated Cheddar over the top and place under a hot grill for about 10 minutes until the topping is golden. Serves 4-6 This recipe is from the February 2012 House and Leisure Food issue.