Instructions: Place the fish in a roasting tin or ovenproof dish.

Add the bay leaf peppercorns and onion then pour the milk and wine over and season.

Cover and cook on the grid shelf on the floor of the roasting ovenfor 15 to 20 minutes or until the fish is cooked to the centre.

Lift the fish out with a slotted spoon and set aside.

Strain the milk and reserve.

Flake the fish into large pieces and place in a 2.3 litre ovenproof dish and season.

Melt the butter in a saucepan on the simmering plate add the flour and stir until smooth.

Cook for 30 seconds then stir in the cream and reserved milk season.

Bring to the boil stirring continuously then simmer for 1 to 2 minutes or until thickened.

Add the spring onions to the sauce and pour over the fish.

To make the watercress mash mix together the cheese mustard seeds watercress and mashed potato.

Season well.

Spoon over the fish and cook on the grid shelf on the third runners of the roasting ovenfor 30 to 40 minutes until piping hot.

Perfect for a midweek supper dish this fish pie with an unusual topping can easily be prepared and frozen ahead.

Serves 6

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