(for 4)

700g (1 ½ lbs.) Undyed Smoked Haddock
110g (4 oz.) Smoked Streaky Rashers
1 Bunch Scallions
225g (½ lb.) Mushrooms
Juice 1 Lemon
350ml (12 fl. oz.) Milk
30g (1 oz.) Butter
30g (1 oz.) Flour
175g (6oz.) Shelled Peas (Frozen are fine)
1kg (2 lbs.) New Potatoes

Put the Haddock in a pot and cover with the milk.
Simmer together for 10 to 15 mts and then let cool in the liquid.
Chop the rashers finely and then fry in the butter until crisp.Take these out with a slotted spoon.
Chop the scallions finely and then let them sweat gently in the same pot for 5 mts.
Slice the mushrooms and fry them until soft and dry with the scallions.
Add the lemon juice.
Add the cooked rashers to the pan and then stir in the 1oz. of flour.
Drain the fish off its cooking liquor and pour this into the pan after the flour.
Stir well together and let it come to a gentle simmer for 5 or 6 mts. It should form a thickish sauce. If necessary add some more milk if its too thick.
Season just with fresh black Pepper.
Remove all the skin and bones from the fish and break it up into large chunks with your fingers. Take the sauce off the heat and then fold the fish into it. Pour all the mixture into an ovenproof dish and let it cool and set.

Scrub the potatoes and put them into boiling water.
Simmer until they are just tender.
Slice them and lay in layers on top of the fish.
Set the oven to Gas 6, 200C,400F.and put the pie in at this heat for 20 mts.
The top should be browned and crisp.
This is particularly good with some freshly cooked crisp Broccoli.