Name: Smoked Fish Pot Pies
Yield: 4 servings
Ingredients: 1 2/3 lbs smoked cod fillets; 4 1/2 cups milk; 1 None bay leaf; 6 None black peppercorns; 2 lbs potatoes, peeled and coarsely chopped; 3 tbsp butter, softened, plus 2 tbsp; 1 None onion, finely chopped; 1 clove garlic, crushed; 1/4 cup flour; 1 cup frozen peas; 1 tsp finely grated lemon peel; 2 tbsp lemon juice; 2 None hard-boiled eggs, quartered

1
Place the fish, 2 cups of the milk, bay leaf and peppercorns in a medium saucepan and bring to a boil. Reduce the heat to low; simmer, uncovered, for 10 mins. Drain and discard the liquid and spices. Remove and discard the skin from the fish and flake the flesh into large chunks in medium bowl.
2
Meanwhile, boil, steam or microwave the potatoes until tender; drain. Mash the potato with the 3 tbsp softened butter in large bowl. SEason. Cover to keep warm.
3
Melt the 2 tbsp butter in a medium saucepan and cook the onion and garlic, stirring, until onion softens. Add the flour and cook, stirring, until the mixture thickens and bubbles. Gradually add remaining 2 1/2 cups milk and stir until the mixture boils and thickens. Add the peas, and lemon peel and juice. Remove from heat. Stir in the fish.
4
Preheat the broiler.
5
Divide the egg, fish mixture and potato mixture among four 2-cup baking dishes. Place the dishes on a baking pan. Broil until tops are lightly browned.

Smoked Fish Pot Pies

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