Serves approx 2¼ (2 adults & 1 toddler), prep time 5 mins, cooking time 30 mins
- 2 frozen hake fillets (240g)
- 500g potatoes
- 2 medium leeks
- 2 tbsp capers
- 1 tbsp dried dill
- For the sauce:
- 25g butter + a small knob for the mash
- 25g flour
- 350ml milk + a splash for the mash
- 2 tbsp grated parmesan
1. Pre-heat the oven to the required temperature for the fish (200C). Wrap them in baking parchment or lightly oiled foil and place in the oven for 25 minutes. Meanwhile peel the potatoes, chop them in equal chunks and boil for 20 minutes.
2. Put a sauté pan on a medium heat with a lug of olive oil. Slice the leeks in half lengthways and chop into thin strips. Put in a colander and give them a good rinse. Transfer to the pan (don’t shake after rinsing, so there’s plenty of water left on them), put a lid on and turn the heat down low.
3. Sift the flour into a microwave proof measuring jug, then add the butter and milk. Stir briefly and put in the microwave on full power for 5 minutes. Stir occasionally (every 2 minutes or so) to make sure everything is dissolving properly and to keep an eye on consistency. Once the sauce has thickened to your desired consistency it is done. If it hasn’t thickened after 5 minutes, put it back in for 1 or 2 minute increments until it thickens. Stir in the parmesan.
4. Once done drain the potatoes and transfer back to the pan. Mash together with a splash of milk and knob of butter. Keep warm on a low heat with lid on the pan. Take the fish out of the oven and add to the pan with leeks. Flake it up with a wooden spoon.
5. Add the sauce to the leek & fish mixture. Add the dill and capers. Serve the fish on top of the mash on a plastic Jip & Janneke plate for that extra professional touch.
This recipe makes a greater quantity than shown on the first image (the white plate), but it looked prettier with less on the plate. So don’t worry, you won’t go hungry.
You can make this recipe with fresh fish rather than frozen, in which case adjust the cooking time accordingly. You want the fish to be cooked before you add it to the leek.
You can use different fish. Any white fish will do.
I don’t add salt to my recipes, you may wish to add salt (it doesn’t need it in my opinion).