Cod and Leek Fish Pie
Makes 1 serving

INGREDIENTS
170 g Cod fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
1 large, about 55 g Egg
200 g Potato (Raw, peeled weight.)
150 ml Skimmed milk
8 g Cornflour (Cornflour thickens without butter, which is where most of the fat in a traditional white sauce lives.)
80 g Leek
80 g Frozen peas
5 g Butter
A handful, chopped Fresh parsley

METHOD
1. Boil the potato in chunks for fifteen minutes and mash it with a splash of the milk and plenty of pepper. Boil the egg for eight minutes, cool it under the tap and quarter it.
2. Soften the sliced leek in the butter over a low heat for six minutes.
3. Mix the cornflour with a little of the cold milk, add the rest, pour it over the leek and stir until it thickens, about three minutes. Season well.
4. Take it off the heat and fold in the cod in chunks, the peas, the egg and the parsley. Tip into a small ovenproof dish.
5. Spread the mash over the top, rough up the surface with a fork, and bake at 200°C for twenty-five minutes until the top browns and the sauce bubbles at the edges.

Contains milk, eggs and fish.

RECIPE NOTES
The cod goes in raw. It cooks in the oven, and poaching it first is how fish pie ends up with dry fish.
A pie for one needs a small dish. In a big one the mash spreads thin and the filling dries out.

Full recipe: https://www.getfuel8.com/recipes/cod-leek-fish-pie
