Smoked fish pie

Ingredients

Quantity	Ingredient
500ml	milk
1/2	onion, studded with 3
2	bay leaves
4	black peppercorns
400g	skinless and boneless fi, such as blue-eye or trevally
20g	butter
1 tablespoon	olive
2	celery stalks, diced
1/2	leek, thinly sliced, white part only
2	spring onions, chopped
3 tablespoons	plain fl
1	smoked trout, about 300, skin and bones removed,
3	large eggs, hard-boiled, peeled and cut into wedges
60g	frozen peas
1 tablespoon	lemon, juiced
2 tablespoons	chopped dill
2 tablespoons	chopped
1 tablespoon	capers, rinsed and chopped
	sea salt and freshly ground black pepper

Combine the milk, onion, bay leaves and peppercorns in a saucepan and bring to the boil over high heat. Decrease the heat to a simmer, add the fish and poach for 5 minutes, or until it is just cooked through and flakes easily. Remove the fish using a slotted spoon and transfer to a bowl. Flake the meat into chunks and set aside. Strain and reserve the poaching liquid.
Melt the butter and oil in a saucepan over low–medium heat. Cook the celery, leek and spring onion, until softened. Add the flour and cook, stirring, for 1 minute. Gradually pour in the reserved poaching liquid, stirring constantly to prevent lumps. Gently simmer, stirring constantly, for 5 minutes, or until the sauce thickens. Remove from the heat and add the flaked white fish, smoked trout, eggs, peas, lemon juice, dill, parsley and capers and stir to combine. Season with salt and pepper. Transfer to a bowl and set aside for 20 minutes, to cool slightly.
Preheat the oven to 200°C.
Spoon the filling into four 1 1/2 cup individual ovenproof ramekins or one 2 litre capacity ovenproof dish). Place the torn bread, butter and parsley in a mediumsized bowl and toss to combine. Sprinkle the breadcrumb topping over the filling.
Place the pie/s on a baking tray and bake for 15 minutes if individual pies, or 20–25 minutes if a large pie, or until the top is crunchy and golden.