- Leek & Fish Pie With Crunchy Bread Topping.jpg (48.36 KiB) Viewed 264 times
Takes: 50 minutes
Serves: 4
No nutritional information available.
Ingredients
- 30g butter, plus 30g extra, melted, and extra for greasing
- 1 leek, thinly sliced
- 2 tsp fennel seeds
- 2 tbsp plain flour
- 375ml fish or vegetable stock
- 125ml milk
- 400g skinless firm white fish fillets, defrosted if frozen and cut into 2cm pieces
- 300g smoked haddock or basa, flaked
- 125g kale, stalks removed and leaves chopped
- 2 eggs, hard boiled, peeled and chopped
- Finely grated zest and juice of 1 lemon
- Salt and freshly ground black pepper
- 275g fresh breadcrumbs
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Lightly grease 4 x 375ml ramekins.
2. Melt the butter in a large frying pan over a medium heat. Cook the leek and fennel seeds for 5 minutes, stirring, until the leek has softened. Stir in the flour and cook for 1 minute. Remove from the heat. Gradually whisk in the stock and milk until smooth.
3. Return the pan to the heat and cook, stirring, until the mixture boils and thickens. Simmer for 3 minutes. Add the white fish fillets, haddock or basa, kale and the eggs. Simmer for 2 minutes. Stir in the lemon juice. Season with salt and pepper. Divide the mixture between the ramekins.
4. Combine the breadcrumbs, extra melted butter and lemon zest in a bowl. Sprinkle over the fish mixture in the ramekins. Place the dishes on a baking tray and bake for 15 - 20 minutes until the tops are golden and crunchy. Serve with broccoli and lemon wedges, if liked.
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