400g of salmon

400g of white fish

3 cups of milk

1 onion

4 cloves

50g of unsalted butter

2 garlic cloves

1 carrot

1 celery stick

1/3 of a cup of plain flour

1 tbsp of Fresh Tarragon (finely chopped, optional)

2 tbsp of pars Fresh Tarragon (finely chopped, optional)

Salt

750g of floury potatoes

Push a clove into the skin of each onion. Place in a pot or large skillet, add milk, turn the stove onto medium-high heat.

When milk is barely simmering, add fish – don’t worry if it’s not entirely covered, it can be turned/moved around.

Poach fish for 7 minutes, then use a slotted spoon to transfer fish straight into a medium baking dish.

Flake into chunks using forks. Remove bones if you see any.

Use a slotted spoon to remove onion and cloves from milk, discard. RESERVE milk.

Preheat oven to 180C/350F. Boil water for potatoes.

Melt butter in a large, deep skillet or pot over medium-high heat. Add onion and garlic, cook for 1 minute. Then add celery and carrot, cook for 5 minutes until the carrot is soft.

Turn heat down to medium-low. Add flour, mix in – it will look gluey. Add half the milk and quickly start mixing. Once incorporated, the mixture will thicken quickly. Add remaining milk and stir.

Turn heat up to medium and keep stirring until the mixture thickens to the consistency of honey – about 3 minutes. Take it off the heat, stir through tarragon and parsley. Adjust salt and pepper to taste.

Scatter the top of flaked fish with peas, then pour over the Sauce. GENTLY stir through don’t want fish to turn into mush! Smooth top, then nestle egg in all over the pie.

Bring a large pot of water to the boil. Add potatoes and cook for 15 minutes or until soft. (Do this while making the Sauce). Drain potato, add butter, milk, salt, and pepper. Mash until creamy – add more milk if required.

Immediately dollop then spread onto pie and Drizzle surface with melted butter, sprinkle with parmesan. Bake for 35 minutes or until the top is deeply golden. Stand for 5 minutes before serving, garnished with parsley if desired. See notes for reheating and make ahead.