Title: Suffolk fish pie(english)
 Categories: Fish/sea, English
      Yield: 4 Servings
 
      2 lb Cod or haddock fillets
      1 pt Milk
           Salt and black pepper
      3    Hard-boiled eggs, shelled
      2 oz Butter        i
      2 oz Flour
      2 tb Chopped parsley
      1 ts Chopped capers
      1 lb Mashed potatoes
 
  Set oven to 375/F or Mark 5. Cook the fish in the milk m a saucepan,
  seasoning to taste. Reserve the milk and flake the fish. Butter a
  deep 2 to 2 1/2 pint pie dish and put the fish into it. Slice the
  hard-boiled eggs and lay on top of the fish. Melt the butter and stir
  in the flour then add the reserved milk and cook, stirring, until
  thickened. Stir in the parsley and capers and season to taste. Pour
  this sauce over the fish and ,eggs. Cover with mashed potato,
  roughing It up lightly with a fork out With a little butter and cook
  for 30 minutes or until the potato is lightiy browned. Serve
  vegetable, Wlth a green such as buttered spinach. If desired a Iayer
  of sliced tomato can be placed on top of the fish, before the potato
  topping is added.