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1
Preheat the oven to 175C.
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2
Place the fish into a casserole dish.
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3
Cover with the milk and add the bay leaf and herbs.
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4
Bake for 3040 minutes, until the fish is cooked through.
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5
Place the potatoes and carrots in a pan of water, bring to a boil, and simmer for 1520 minutes, until soft.
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6
Drain and mash with the butter.
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7
Set aside.
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8
Remove the fish from the oven and pour the milk into a measuring cup.
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9
Add more milk as needed to measure 250ml.
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10
Make sure all the bones are removed.
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11
Flake the fish and return to the casserole dish.
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12
Now make the cheese sauce, using the 250ml of milk from cooking the fish.
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13
Melt the butter in a saucepan, then add the flour, stirring constantly.
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14
Stir for 1-2 minutes to make a smooth roux, then add the milk a little at a time, stirring constantly.
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15
Keep adding the milk little by little making sure it has been absorbed, until the sauce is smooth.
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16
When all the milk has been added, stir and gently bring to the boil, as the sauce comes to the boil which will help thicken the sauce.
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17
Just as it reaches the boil remove the pan from the heat and stir in the grated cheese.
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18
Pour the cheese sauce over the fish.
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19
Place the potato and carrot mash over the top.
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20
Smooth down with a fork, sprinkle with a little grated cheese, and bake for 3040 minutes until the potato is golden brown and the fish is heated through.
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21
Serve warm.
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22
Store in the refrigerator for up to 2 days, or freeze extra portions in freezerproof containers, label, and use within 1 month.
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23
To use from frozen, carefully defrost.
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24
Heat through fully before serving.
