Ingredients
The following ingredients have 4 Servings
- 350 g / 12oz Frozen fish pie mix (white/oily)
- 25 g / 1oz Butter or margarine
- 25 g / 1oz Plain flour
- 2 Leeks (sliced)
- 4 Peppercorns
- 200 ml / 6.5 fl oz Milk
- 200 ml / 6.5 fl oz Fish stock (from fish liquor)
- 1 heaped tsp Wholegrain mustard
- 70 g / 2oz Extra mature Cheddar cheese (grated)
- About 3-4 tbs Fresh breadcrumbs
- Cayenne pepper for sprinkling (optional)
Instruction
- Preheat the oven to 200°C.
- Place the fish (preferably skinless) in a pan with the leeks and peppercorns and put in enough cold water to just cover.
- Place a lid on the pan and bring to the boil then reduce to a simmer and cook for 10 minutes.
- If your fish has skin on then remove it at this stage.
- Drain the fish and leek mixture reserving the liquor, keep the fish and leeks in lidded pan to keep warm.
- Make a roux by melting the butter/marg over a medium heat and then stir in the flour (I like to use a whisk) and cook for a minute stirring constantly.
- Combine the milk and fish stock and stir/whisk these in off the heat gradually until you have a smooth thin sauce.
- Put back on the heat and stir/whisk constantly until thickened (coats the back of a spoon).
- Add the grated cheese and mustard and stir through until melted.
- Place half the fish pieces and leeks in a deep ovenproof dish followed by half the sauce, half the breadcrumbs and then repeat, finishing with a sprinkle of cayenne pepper.
- Place in the oven for 15 minutes until topping is golden
