2 medium leeks, trimmed and sliced (only white part)
200g frozen peas
Instructions
reserving 1 tbsp, pour the milk into a shallow pan, add the fish and simmer for 3-5 mins until cooked through. remove the fish and drain on kitchen towel. pour the cooking milk into a jug.
boil the swede and carrots until cooked through, then drain and mash with the reserved milk and set aside. preheat the oven to 200c/180c fan/gas 6.
melt the butter over a medium heat, add the flour and stir until the mixture turns golden. remove from the heat and slowly add a little cooking milk, stirring well. return to heat and slowly add rest of milk, whisking consistanly. remove and stir in parsley. season with salt and pepper, then set aside.
heat the oil in a frying pan. cook the leeks until softned and place in a 1 litre pie dish with the fish and peas. pour over the sauce, top with mash and bake for 35 mins.
Originally Submitted
6/6/2013
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