Cheesy smoked fish bake

• porsi: Serves 2

Bahan-bahan

For the béchamel sauce:

40g butter

1 leek, washed, trimmed and chopped

30g plain flour

500mI 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

1 handful of fresh parsley, chopped

600g potatoes, cooked, peeled and thinly sliced

120g Gruyere, Comté or mature Cheddar, grated

To serve:

Salad

Crusty bread

Petunjuk

1 Melt the butter in a pan over a medium heat. Add the leek and cook for 4-5 minutes until soft.

2 Add the flour and stir vigorously until a smooth paste forms around the leek. Remove from the heat and add the milk gradually whilst stirring the mixture constantly.

3 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.

4 Remove the bay leaf. Add the nutmeg, if using, and season with salt and pepper. Set aside to cool slightly. Preheat the oven to 180C/160C fan/ gas mark 4.

5 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 gently to combine together.

6 Transfer the mixture to a medium baking dish. Sprinkle the grated cheese over the top.

7 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.