Method
Rinse and dry the fish. Place in a pan and pour over 300ml of milk; add the bay leaf, peppercorns, onion and a pinch of herbs. Bring to the boil and simmer for 10 minutes.
Lift from the pan with a slotted spoon and remove the skin and bones. Strain the cooking liquid and reserve.
Melt 40g of the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove the pan from the heat and gradually stir in the reserved cooking liquid. Bring to the boil and continue to cook, stirring, until the sauce thickens, then cook for a further 2 ? 3 minutes. Season, and add the eggs to the sauce with the fresh cream, fish and parsley. Spoon the mixture into a 1.1 litre pie dish.
Meanwhile, boil the potatoes, drain and mash without any liquid. Heat the remaining 90ml of milk and remaining 25g of butter and beat into the potatoes and season. Spoon into a piping bag and pipe across the fish mixture.
Bake in the oven at 200ºC (gas mark 6) for 10 – 15 minutes, until the potato is set. Brush the beaten egg over the pie, return to the oven and cook for a further 15 minutes, until golden brown.
Present on a plate and serve with salad.