Fish pie (serves 6)
1.5kg fish (mixture of flakey, white fish eg cod, hake, coley, and cartiligenous eg skate, dogfish, rock)
Shellfish (mussels essential, scallops optional)
Half bottle white wine
A bouquet garni
1.5kg potatoes
100g butter
Enough milk
2 tbs flour

1 Put all the fish with the wine, bouquet garni & enough water to cover in pan, simmer for about 10 mins
2 Add shellfish, simmer further 5 mins
3 Drain, reserving liquid; flake fish, discard bones & bouquet garni
4 Reduce cooking liquid until down to a cup or so; make roux & add the cooking liquid then milk to make white sauce
5 Boil floury potatoes until soft; drain; add milk & let simmer; add butter & pass through a mouli legumes
6 Mix fish and white sauce in an ovenproof dish; top with the mashed potato
7 Bake for about 20-25 mins in a medium oven until light brown

Wine: white for this one, Dom les Yeuses Vermentino, or the fatter Dom de Valensac Chardonnay