500 gmskinless firm-fleshed white fish, cut into 4cm cubes60 gmsea salt500 gm piecepork neck, halved widthways750 ml (3 cups)milk 1onion, coarsely chopped1celery stalk, coarsely chopped1fresh bay leaf 5whole black peppercorns60 gmbutter, coarsely chopped60 gmplain flourPotato purée1 kgmashing potatoes, such as sebago, scrubbed, plus 2 extra for slicing 250 ml (1 cup)pouring cream 100 gmbutter, coarsely chopped, plus 10gm extra, melted, for brushing
Combine fish and salt in a non-reactive container, toss to coat well, then refrigerate to cure (2 hours).
Meanwhile, preheat oven to 180C. Place pork in a roasting pan large enough to hold it snugly, add milk, onion, celery, bay leaf and peppercorns, cover with foil and braise until tender (45 minutes-1 hour). Remove pork, then strain liquid (discard solids) and reserve. Cut pork into 2cm cubes and refrigerate until required.
Preheat oven to 180C. Roast potatoes in a roasting pan until tender (1¼-1½ hours).
Meanwhile, rinse fish well, combine in a saucepan with pork braising liquid, bring to the simmer over low-medium heat and simmer until just cooked through (3-4 minutes; top up with a little extra milk if necessary). Strain (reserve liquid) and add fish to pork neck.
Melt butter in a saucepan over medium-high heat, add flour and stir continuously until sandy-coloured (1-2 minutes). Gradually add 600ml poaching liquid, whisking continuously until smooth and thick (1-2 minutes). Remove from heat, stir in pork and fish, season to taste with freshly ground black pepper and pour into a 2-litre ovenproof dish, filling to about 3cm below rim. Set aside.
Increase oven to 220C. Peel roast potatoes (discard skins), coarsely chop, place in a saucepan and coarsely mash. Bring cream to the simmer in a separate saucepan over medium-high heat. Gradually add to potato, mashing until smooth, then add butter and beat over medium heat until smooth (2-3 minutes). Season to taste, spoon over fish mixture and smooth top to sit flush with edges of dish. Peel remaining potatoes, thinly slice on a mandolin, arrange over potato purée to form a scalloped effect and season to taste.
Bake pie until bubbling around edges (20-25 minutes) and serve hot.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.