For the béchamel sauce:
1 leek, washed, trimmed and chopped
30g plain flour
500ml milk, plus extra to thin the sauce if needed
1 bay leaf
Pinch of ground nutmeg (optional)
Salt and black pepper
For the bake:
300g skinless, boneless smoked haddock fillet
1 handful of fresh parsley, chopped
600g potatoes, cooked, peeled and sliced ½cm thick
120g Gruyère, Comté or mature Cheddar, grated
- Melt the butter in a pan over a medium heat. Add the leek and cook for 4-5 minutes until soft.
- Add the flour and stir vigorously until a smooth paste forms around the leek. Remove from the heat and add the milk gradually, stirring constantly.
- Return the pan to a medium heat and add the bay leaf. Simmer for 10 minutes, whisking frequently. If the sauce becomes too thick, whisk in a little more milk.
- Remove the bay leaf. Add the nutmeg, if using, and season with salt and pepper. Leave to cool slightly.
- Preheat the oven to 180°C/160°C fan/gas mark 4.
- Cut the haddock into small chunks and add to the béchamel sauce with most of the parsley, reserving a little for garnishing. Add the potato slices and stir to combine everything together.
- Transfer the mixture to a baking dish measuring around 18 x 22cm. Top with the grated cheese.
- Bake for 25-35 minutes, or until golden and bubbling. Sprinkle with the reserved parsley, then serve with a simple salad and some crusty bread for mopping up the sauce.
Per serving: 412kcals, 13.6g fat (8.2g saturated), 39.7g carbs, 8.6g sugars, 30.4g protein, 4.4g fibre, 0.552g sodium
MAKE IT YOURS:
You might like to add a layer of baby spinach to the bottom of the baking dish for extra goodness, while adding some halved cherry tomatoes to the fish mixture helps to cut through the richness of the dish. If you’re serving this for guests, you may prefer to keep the potatoes separate from the fish mixture and layer everything into the baking dish for a neater look.