Kitchenette

EASY SERVES 8 PREP: 45 MINS COOK: 1 HR, 10 MINS Ingredients: 500G THICK WHITE FISH FILLETS, SUCH AS COD OR HADDOCK, UNSKINNED 500G THICK SALMON FILLET, UNSKINNED 300G SMOKED HADDOCK (PREFERABLY UNDYED) 700ML FULL FAT OR SEMI- SKIMMED MILK 1 MEDIUM ONION , CUT INTO THIN WEDGES 2 BAY LEAVES 75G BUTTER 75G PLAIN FLOUR 140G YOUNG SPINACH  LEAVES 3 TBSP WHITE WINE OR VERMOUTH (OPTIONAL) ½ SMALL PACK DILL, ROUGHLY CHOPPED FOR THE CHEESY MASH TOPPING 1½ KG POTATOES  (IDEALLY MARIS PIPER), CUT INTO EVEN-SIZED PIECES 50G BUTTER 100G MATURE CHEDDAR, COARSELY GRATED 300ML TUB HALF-FAT CRÈME FRAÎCHE Method: 1.    Place the fish fillets in a large, wide saucepan and pour over the milk. Add the onion wedges and bay leaves, tucking them in around the fish. Bring to a very gentle simmer, then cover with a lid and remove from the heat immediately. Leave to stand and infuse for 10 mins or until the fish is just cooked. Drain the fish in a colander over a large jug...