Creamy leek smoked fish with potato waffle topping recipe

Method

1. Spread the potato waffles out on a plate so that they start to defrost.
2. Put the milk and vegetable stock into a high-sided frying pan and gently heat until almost simmering. Add the basa fillets and poach, without simmering, for 10-12 mins until the fish is beginning to flake apart.
3. Lift the fish out of the liquid and set aside. Take the pan off the heat and carefully pour the liquid into a jug or bowl.
4. Wipe the pan clean with kitchen roll. Add the butter and melt over a medium heat. Cook the onion and celery for 5-6 mins until soft. Add the frozen leeks and cook until the liquid has evaporated.
5. Preheat the grill to ‘medium’.
6. Season and add the flour to the pan, stirring well. Cook for 1 min.
7. Reduce the heat to low and slowly pour in the poaching liquid, stirring constantly.
8. Increase the heat and cook for 5 mins until thickened.
9. Flake the fish into large chunks and add to the sauce. Tip everything into a baking dish.
10. Arrange the potato waffles on top of the dish, overlapping if needed. Cook under the grill for 8-10 mins, until the potato waffles are golden brown and cooked through.
11. Cook the peas according to pack instructions. Serve alongside the fish ‘pie’.

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