Fabulous fish pie

This fantastic recipe is one of the Tanners brothers Chris and James Tanner of the famous Plymouth restaurant "Tanners". Highly recommended. this recipe is delicious and simple.

Serves two

• 250g natural smoked haddock fillets (skinned)
• 250ml milk
• 1 bayleaf
• Salt and pepper
• 60g unsalted butter
• 30g plain flour
• 150g broccoli florets (blanched)
• lOOg leeks (chopped)
• 150g grated reggiano parmesan
• 2 large baking potatoes (peeled)
• 50g unsalted butter

Place the peeled potatoes in a large saucepan, cover with cold water, add a pinch of salt, bring to the boil and simmer until tender, Drain off the potato, puree with a masher or, for a really fine puree, pass through a fine sieve. Then beat in 50g butter, season to taste and set aside. Next, pour the milk into a saucepan and add the bayleaf. Bring to the boil, drop in the haddock and poach gently for two minutes. Strain the fish from the milk and set aside, Retain the poaching milk for later use.

Gently cook the chopped leeks for three minutes in a clean saucepan so that they're still crunchy, then set aside. Gently melt 60g butter in a saucepan,add the flour and cook out for three-four minutes - it should resemble the consistency of wet sand at that point. Pour in small amounts of the poaching milk from earlier, turn up the heat to a gentle simmer and beat the mixture with a wooden spoon. Once all the milk has been added, gently simmer for five minutes, stirring occasionally. The sauce should be a medium consistency. Season and pass through a fine sieve to remove any lumps. Place in a deep earthenware dish and add the smoked haddock, broccoli, leeks and 60g of parmesan, Pipe the potato on top, sprinkle with the remaining parmesan and bake at 200 C or 400'F for 20 minutes,

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