Ingredients
Method
1.In large saucepan, place onion, bay leaf, peppercorns and milk; bring to a boil. Add fish, reduce heat; simmer, covered, about 5 minutes or until cooked through. Remove fish from pan; divide among four 1½-cup (375ml) ovenproof dishes. Strain milk through sieve into medium jug. Discard solids; reserve milk.
2.Boil, steam or microwave potato and celeriac, separately, until tender; drain. Push potato and celeriac through sieve into large bowl; stir in egg yolk, cheese, ¼ cup (60ml) of the cream and half of the butter until smooth. Cover to keep warm.
3.In medium saucepan meanwhile, melt remaining butter, add flour; cook, stirring, about 3 minutes or until mixture bubbles and thickens slightly. Gradually stir in reserved milk and remaining cream; cook, stirring, until mixture boils and thickens. Stir in parsley.
4.Divide mornay mixture among dishes; cover each with potato mixture. Place pies on oven tray; place under hot grill until browned lightly.
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