A popular dish at Aragon’s favorite tavern. Pairs well with their special gold ale that glows when the drinker tells the truth.

• 1 cup fish stock
• 1 cup milk
• 1 lb fish (white fish or non-oily fish)
• 1 laurel leaf
• 4 tbs butter
• 1 medium leek (white part only, finely sliced)
• 1/2 cup flour
• 1 tbs fresh curleaf (chopped)
• Salt & black pepper to taste
• 5 1/2 cups mashed tubers
• Grated cheese (optional)
  

Stoke oven to moderate heat. In a pot, bring to fish stock and milk a simmer. Add fish and laurel leaf then poach for 5 minutes. Remove fish and set aside, and reserve liquid in the pot. Melt butter in a pan over medium heat. Add leeks and cook for 5 minutes until soft. While still hot, add flour and stir well. Pour the fish poaching liquid into the pan and stir again. Turn up heat and cook for 3 minutes until slightly thickened. Turn off the heat, remove the laurel leaf, and add the poached fish and curleaf. Season with salt and pepper to taste. Spoon the fish mixture into a baking dish. Cover with mashed tubers and fluff with a fork. Sprinkle with cheese if using. Cook for 20 to 30 minutes or until sauce is bubbling beneath the potatoes.

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Non-Damensea Equivalents

• laurel leaf = bay leaf
• curleaf = parsley
• tubers = potatoes
• moderate heat = 355° F