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1.
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Preheat oven to 200C/400F.
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Place fish fillets in pan with leek, lemon rind, nutmeg, peppercorns, bay leaves and parsley stalks.
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Pour in milk.
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Simmer uncovered, over a low heat for about 15 minutes, or until fish is cooked -- cooking time depends on thickness of fish.
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Carefully remove fish fillets, strain liquid and reserve for sauce.
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2.
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Melt butter in a pan, add garlic, leeks and spring onions.
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Cook over a low heat for 7 minutes, or until leeks soften.
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Remove half of the cooked leek and spring onion mixture and reserve.
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3.
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To make sauce: Sprinkle flour over remaining mixture in pan.
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Blend until smooth.
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Measure reserved fish poaching milk and make up to 1 1/2 cups with extra milk or cream.
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Add to blended flour in pan.
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Stir until mixture comes to the boil.
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Cook for 1 minute longer.
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4.
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Cut fish into chunky pieces.
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Fold gently through the sauce.
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Add reserved leek and spring onion mixture to the mashed potatoes.
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Season both sauce and potato mixture with pepper.
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5.
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Pour fish sauce into a shallow greased casserole dish.
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Top with mashed potatos, using a flok to form a pattern.
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Sprinkle with grated cheese and paprika.
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Bake at 200C/400F for 20 minutes or until cheese melts and topping browns.
