Fish pie with rich bechamel and potato crust 300g fillet line-caught fresh cod, or other white fish 750ml milk 300ml double cream for the top 1.4kg whole floury potatoes, boiled in their skins until tender 1 egg Put the onion and fish in a pan and cover with the milk. Add the bay leaf, nutmeg and a few grinds of black pepper. Bring to the boil, then reduce the heat and simmer for two minutes. Remove from the heat and leave to cool, by which time the fish should flake and come off the bone if not filleted. Drain the fish, reserving the milk. Pick the flesh of the fish away from the skin, remove any bones, and put it in a pie dish. In a separate pan, melt the butter, then add the flour and stir to a paste. Remove from the heat and gradually whisk in the reserved milk. Return to the heat and bring to the boil, stirring all the time. Pour this sauce over the fish and chill for an hour or until ready to cook. Boil the potatoes in salted water until they are soft then drain well. Peel the skins from the potatoes while still warm, then grate them, or put through a ricer and mix with the butter and egg. Mix well, using a fork - do not use an electric mixer or the potatoes will become gluey. Spread the mash evenly over the fish mixture. Scratch the surface with a fork and bake for 35-45 minutes, until the pie is bubbling and the surface is nicely browned. Hamish Anderson's wine choice 2011 Le Coin Sauvignon Gris, Bordeaux, France £9.49, Laithwaites.Sauvignon gris is a forgotten variety of Bordeaux. A cousin of the famous blanc, it is very different in character - understated, with none of the pungent, shouty aromas of blanc. Its savoury, textured palate intrigues while carrying surprising weight, making it ideal for this creamy pie.