Leek and Broccoli Fish Pie
Ingredients
200g sourdough breadcrumbs, we used Wild Wheat
2 tbsp tarragon leaves, chopped
150g unsalted butter, melted
Salt and pepper
2 leeks, white part only – thinly sliced
2 garlic cloves, crushed
300g broccoli, cut into small florets
800g firm white fish, cut into 3cm cubes
1 tbsp plain flour
250g sour cream
2 tbsp dijon mustard
125ml water
Method
Preheat oven to 200C.
Place the breadcrumbs, half the tarragon, half the butter, salt and pepper in a large bowl and mix to combine.
Place on a large oven tray and cook for 10 minutes until golden.
Heat the remaining butter in a large oven-proof pan over high heat.
Add the leek, garlic and broccoli and cook, covered, for 5 minutes or until softened.
Place the fish, flour, salt and pepper in a large bowl and gently toss to coat.
Add the fish mixture, remaining tarragon, sour cream, mustard and water to the pan and stir to combine.
Top with the breadcrumbs and cook in the oven for a further 10 minutes until golden brown and cooked through.
SERVES 4
