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1
Wash, peel and cut potatoes into pieces.
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2
Half-fill a saucepan with water, add salt, then the potatoes and brig to a boil.
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3
Simmer for 15 minutes, until tender.
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4
Drain thoroughly, then add milk, butter, salt & pepper and mash.
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5
Beat until fluffy and season to taste; set aside.
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6
Peel and quarter onion.
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7
Pour the remaining milk into a saute pan, then add the peppercorns, bay leaves and onion quarters.
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8
Bring to a boil, then remove from the heat.
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9
Cover and let stand in a warm place to infuse for about 10 minutes.
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10
With a sharp knife, cut each of the fillets across into pieces and add to the milk; cover and simmer for 5-10 minutes, depending on thickness.
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11
It should flake easily when tested with a fork.
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12
Transfer the fish to a large plate, using a slotted spoon; reserve the cooking liquid.
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13
Let fish cool, then flake with a fork.
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14
Gently melt the 6 T butter in a saucepan over medium heat.
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15
Whisk in the flour and cook for 30-60 seconds, until foaming.
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16
Remove from the heat and pour the reserved fish cooking liquid through a sieve into the butter and flour mixture.
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17
Whisk the liquid into the sauce, then return to the heat and cook, whisking constantly, until the sauce boils and thickens.
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18
Season with salt and pepper and simmer for 2 minutes.
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19
Stir in the parsley.
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20
Preheat the oven to 350F Grease a 10-inch (2-liter) casserole dish.
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21
Coarsely chop the hard-boiled eggs.
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22
Ladle a third of the sauce into the bottom of the dish.
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23
Spoon the flaked fish on top of the sauce, in an even layer.
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24
Cover with the remaining sauce, then distribute the shrimp evenly on the surface.
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25
Sprinkle the chopped hard-boiled eggs over the top.
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26
Spread the mashed potatoes on top, so it is covered completely.
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27
Bake in the oven for 20-30 minutes, until the potato topping is brown and the sauce bubbles around the edge.
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28
Serve hot.
