For 4 people you need

For Duchesse potatoes

12 oz. potato, 1 oz. butter 1 egg 2 tablespoons cream optional seasoning little grated nutmeg, optional 2 fillets (1 lb.) smoked fish 1/4 pint milk 1 oz. butter a few cooked peas

 For the sauce

1 oz. butter or margarine 1 oz. flour 1/2 pint milk seasoning 1/4 pint dried fennel

  1. Cook potatoes in boiling salted water; strain and sieve.
  2. Mix smooth potato puree with butter, egg, cream, season well and add the nutmeg.
  3. Pipe mixture into rosettes round edge of ovenproof serving dish, brown under the grill or in the oven.
  4. Poach fish gently in the milk and butter for 10 minutes, flake into large pieces, mix with cooked peas, pile in centre of potato lined dish and top with the sauce.
  5. To make the sauce, heat the butter in a saucepan, stir in the flour.
  6. Cook for 2-3 minutes, remove from the heat, gradually stir in the milk.
  7. Return to heat, cook until thickened and smooth, stirring all the time, add the seasoning and the fennel.
  8. Pour over the fish.