The Fish Deli Fish Pie With Potato, Parmesan & Pesto Crust (Serves 2) Ingredients 454g Boneless fish chunks (ling, salmon, prawns, monkfish, smoked haddock, or a combination of your choice) Water for poaching the fish 1 Lemon (sliced) For the sauce: 50g Flour 50g Butter 1/4 Pint stock (from the poached fish) 1/4 Pint Cream For the topping: 50g Parmesan cheese 50g Mature cheddar cheese 500g Potatoes (sliced and par boiled) 1/2 tbsp Pesto 1/2 tbsp Olive oil Method 1. Gently poach the fish with the lemon, in enough water to cover it, until just cooked. Then pour off 1/4 pint of the liquid stock to use for the sauce and set the fish aside. 2. To make the cream sauce. Melt the butter and add the flour to make a creamy roux. Slowly whisk in the saved stock, stirring continuously until the full 1/4 pint has been absorbed, then add the cream until a thick sauce consistency is achieved. Gently cook on for 10 minutes. 3. Remove the sauce from the heat and fold in the poached fish. 4. Place in an ovenproof dish and put the sliced potatoes on top, liberally brush with the oil and pesto, then sprinkle the grated cheeses over. Cook in a moderate oven (180 C/Gas Mark 5) for 35-40 minutes until the cheese has melted and browned. (Adjust timing for fan ovens). 5. Serve!