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Creamy leek smoked fish with potato waffle topping recipe

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Fish pie gets a family-friendly glow up with smoked fish, leeks and a fun potato waffle topping. Serve with peas for a classic winner dinner. See method

Serves 4
439 calories / serving

Ingredients

8 frozen potato waffles
300ml semi-skimmed milk
1 vegetable stock cube, made up to 200ml
240g smoked basa fillets
30g unsalted butter
1 onion, finely chopped
1 stick celery, finely chopped
250g frozen sliced leeks
2 tbsp plain flour
300g frozen garden peas

If you don't have basa fillets, try using another white fish

Each serving contains

Energy
1810kj
439kcal 22%
Fat
19g 26%
Saturates
7g 33%
Sugars
13g 15%
Salt
2.2g 36%

of the reference intake
Carbohydrate 41.1g Protein 20.7g Fibre 9g

Method

Spread the potato waffles out on a plate so that they start to defrost.
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.
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.
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.
Preheat the grill to ‘medium’.
Season and add the flour to the pan, stirring well. Cook for 1 min.
Reduce the heat to low and slowly pour in the poaching liquid, stirring constantly.
Increase the heat and cook for 5 mins until thickened.
Flake the fish into large chunks and add to the sauce. Tip everything into a baking dish.
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.
Cook the peas according to pack instructions. Serve alongside the fish ‘pie’.