Place the Skimmed Lactofree® dairy drink into a pan with the bay, pepper, thyme and bring to a simmer, leave to infuse for ten minutes, then pass through a fine sieve. Melt the spreadable in a pan on a low heat, add the flour and cook for five minutes stirring regularly, pour the Skimmed Lactofree® dairy drink little by little into the flour and spreadable mix stirring all the time have the heat on low so it doesn’t burn. Add the salt and pepper and bring to a slow simmer, cook for five minutes on a low heat, then turn the heat off and pass through a fine sieve to remove any lumps. Finally, put into a clean bowl, cover with cling film and cool in the fridge.
Melt the spreadable in a pan on a low heat, add the onion and continue to cook on a low heat with a lid for five minutes so they sweat and don’t colour. Remove the lid and add the white wine and reduce by two-thirds. Add the white sauce, mustard, cream and lemon juice, simmer for two minutes stirring all the time then turn off the heat. Place into a clean bowl and cover with cling film to stop skin forming and place in the fridge. Once it’s cold, add the parsley. Place the crumbs into a food mixer with the lemon zest, garlic, parsley, salt and pepper and then blitz till coarsely chopped, this will be no more than 20-30 seconds. Place into a bowl and add the semi-hard cheese.
Place the 1 inch diced potato into the cold water with 8g salt in a pan, place on to the heat and bring to the boil turn the heat down and then simmer for 30 minutes then tip the potatoes in to a colander to drain really well. Place the potato back in the pan and dry out on a low heat for 1 minute then add the spreadable while you mash the potato, add the remaining salt, pepper and warm Lactofree® Skimmed to bring it together. Off the heat add the nutmeg and egg yolks, once this is mixed put the mash into a piping bag with a large star nozzle.
Once the sauce is made you have two choices of heating the fish pie, depending on whether you are in a hurry or not, as one method is a lot quicker than the other. For the first method you can take the hot sauce then whilst it is simmering on the stove add the seasoned fish starting with the cod and monk, cook this for 1 minute then add the add the salmon fillets cook for 2 minutes further. At the end add the sliced spring onions to warm through for a few seconds then the chopped chives and dill, place this into a suitable pie dish and pipe on the warm mashed potato and sprinkle over the crumb topping. Bake in a 180c oven for 15 minutes till the crumb is melted and golden in colour. For the second method you can prepare the pie ahead of time if you have other plans and want to serve this later in the day or night. What you will do is place the fish in the cold sauce and pipe on the potato, this can then be kept in the fridge till you want to serve it. It will be best if you pull the pie from the fridge 60 minutes before you want to re heat it, pre heat the oven to 180c, add the crumb topping, and cook for 25 minutes, this will take longer to re heat as it will be heating from a cold, not hot temperature.