A large golden fish pie made with a light cheesy sauce instead of the usual mashed potato top. It is useful for a family lunch simply served with a salad and some good fresh bread.
Butter a large, fairly shallow gratinée or pie dish. Cut the fish up into pieces and lay them in the dish. Sprinkle with dill seeds, salt and pepper. Pour over the milk, cover the dish with foil and cook in a pre-heated oven at Gas 6 (400°F/200°C) for about 20 minutes. When you take the fish from the oven turn the temperature down to Gas 2 (300°F/150°C). Pour off the milk the fish has cooked in into a bowl and leave the fish in the dish. Put the chopped up ham amongst the fish. Melt about
© 1976 Josceline Dimbleby. All rights reserved.