- Ingredients
- 120g Leeks, cut in half lengthways then cut across into 1cm slices
- 150ml Cold water
- 170g MAGGI Béchamel mix
- 500ml Boiling water
- ½ Lemon, zest and juice
- 5g Dill
- 200g Peas
- Cracked black pepper
- 150g Smoked haddock
- 450g Coley
- 150g MAGGI Mashed Potato Flakes
- 750g Cold water
- 15g MAGGI Lemon and Herb Crunchy Bake
Ingredients
Method
Method
1. Blanch the leeks for a minute to soften, then drain and set aside.
2. Mix the cold water with the béchamel mix to form a smooth paste, then whisk into the boiling water and simmer for 2 minutes. Add the lemon zest and juice, the dill, peas and cracked black pepper to the sauce then set aside to cool.
3. Dice the smoked haddock and coley and place in a mixing bowl with the leeks. Pour the cooled sauce over the mixed fish and stir to coat.
4. Place mix into an ovenproof dish.
5. Prepare the the mashed potato flakes by whisking into the cold water. Leave to stand for 3 minutes until the mixture has fully thickened. Then whisk again.
6. Spoon or pipe the mash potato over the fish mixture, if spooning use the tines of a fork to draw lines down the surface of the mash, then sprinkle with the Lemon and Herb Crunchy Bake. Bake in an oven pre-heated to 190°C/ 375°F/ Gas Mark 5 for 20 to 30 minutes until the fish is cooked through and the mash topping is golden brown.
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