We are big fans of a proper fishy fish pie.
1. Put the whiting and haddock into a shallow pan and pour over the milk and cream. Add the bay leaf, the onion half, peppercorns, garlic clove, celery and saffron. Bring slowly to a boil, then simmer for 5 minutes, or until the fish is cooked.
2. Remove the fish from the pan, reserving the milk, and flake into a lightly buttered casserole or pie dish, peeling away and skin and checking for bones. Flake in the hot-smoked salmon now too and mix in well, along with the capers and cornichons and some chervil or parsley. Set aside to cool completely.
3. Strain the reserved poaching milk into a jug and leave to cool.
4. Meanwhile, boil the potatoes in plenty of salted water until very tender and mashable. Drain them and put them back into the pan. Add 3 tablespoons of the poaching milk, 50g of the butter, some salt and pepper and mash well. Set aside.
5. Heat the oven to 200°C/400°F/gas mark 6.
6. Now make the creamy sauce. Melt the remaining butter in a pan, then add the flour and cook for a minute or two. Add the remaining poaching milk and whisk well until combined and smooth. Put the pan back on the heat, bring to the boil and stir until the sauce has thickened.
7. Remove the sauce from the heat and pour over the fish. Spread the mashed potatoes over the fish and sauce mixture and dot a little butter on top.
8. Pop into the oven for 35-40 minutes, or until golden brown on top.