Ingredients
- 4 or 5 medium sized leeks
- 1 or 2 small florets of broccoli or other vegetables. If not add an extra leek.
- 1tbsp olive oil
- 2 teaspoon wholemeal flour
- 1 chicken stock cube
- 60ml white wine
- 2tbsp skimmed milk
- 4 (100-125g) frozen fillets of any mild flavoured fish (cod, haddock -possibly breadcrumbed- or salmon or all three)
- 50g walnuts, crushed
- Potatoes to serve (optional)
Methods/steps
Preheat the oven to 225°C.
Boil your water, add to stock cube in a suitable container.
Heat the oil in an ovenproof (frying) pan over medium heat.
Slice the leeks or vegetables up small and add to the pan. Cook for about 4 minutes until soft, stirring frequently.
Add the flour, stir and cook for 1 minute.
Add the stock, milk and wine, stirring.
The mixture should look on the dry side, or at least not too wet as more liquid comes out of the leeks.
Place the fish fillets on top (depending on your pan shape you may have to cut the fillets to more convenient shapes).
Do not overlap your fish or they will not cook properly.
Place in the oven for 25 minutes.
Take out of the oven and sprinkle the crushed walnuts over it.
Replace in oven for 10 minutes.
This dish can be served with chips or boiled potatoes.
Additional Tips
'If you are feeding children you can place a layer of baked beans or garden peas between the leeks and the fish. I've also used sweet potatoes (cooked and mashed first) or leaf spinach.' (Lucas_thecat)
Read the discussion about leeks on the Forum.