1. 1

   Step 1

   Peel and chop 1 kg potatoes into chunks. Boil them in salted water for 20 minutes until tender.

   Timer 20 min
2. 2

   Step 2

   Drain the potatoes and mash them with 50 g butter and 1/4 cup milk until smooth. Set aside.

3. 3

   Step 3

   Stud 1 brown onion with 4 cloves. Place in a saucepan with 750 ml milk, 0.5 small onion, 1 small carrot, and 1 celery stick.

4. 4

   Step 4

   Add 400 g smoked fish and 400 g raw unsmoked fish to the milk. Simmer gently for 8 minutes.

   Timer 8 min
5. 5

   Step 5

   Remove fish with a slotted spoon, flake it into pieces, and discard the skin/bones. Strain the milk and discard vegetables.

6. 6

   Step 6

   Melt 50 g unsalted butter in a pan. Sauté 2 minced garlic cloves for 1 minute.

   Timer 1 min
7. 7

   Step 7

   Stir in 50 g plain flour and cook for 1 minute to form a roux.

   Timer 1 min
8. 8

   Step 8

   Gradually whisk in the reserved warm milk until the sauce thickens.

9. 9

   Step 9

   Slice 3 hard-boiled eggs.

10. 10

    Step 10

    Gently fold the flaked fish and sliced eggs into the white sauce.

11. 11

    Step 11

    Pour the mixture into a baking dish.

12. 12

    Step 12

    Top with the mashed potatoes and sprinkle with 30 g Parmesan cheese.

13. 13

    Step 13

    Bake the pie in a preheated oven at 200°C for 25 minutes until golden and bubbling.

    Timer 25 min

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