Smoked Fish with Creamy Leeks and Mini Roast Potatoes
Ingredients
- 4 medium jacket potatoes, chopped into cubes
- 2 leeks, finely sliced
- 400g smoked basa fillets
- 60g panko breadcrumbs
- 2 tbsp flour
- 400ml milk
- 2 tbsp Dijon mustard
Preparation
Preheat oven to 200C/fan180C. Put the cubed potatoes on a baking tray with a drizzle of oil, stir to coat then pop in the oven for 30 mins or until golden and crispy
Heat a large non stick pan on a medium heat with a knob of butter. Add the sliced leeks and sauté for 5 mins
In the meantime, place the basa fillets on a greased baking tray, drizzle with a little oil, then sprinkle with breadcrumbs to coat. Bake for 15-20 mins until golden and cooked through
Once the leeks have softened, add the flour and stir in for 30 seconds. Add the milk and mustard, stir well and simmer gently until the sauce thickens
Plate up the fish with the potatoes, creamy leeks and some green beans