Caramelised Leek and Broccoli Fish Pie

Ingredients:

• 200g Breadcrumbs
• 5g Tarragon Leaves, Roughly Chopped
• 150g Unsalted Butter, melted
• 2 Leeks (white part only), Thinly Sliced
• 2 Garlic Cloves, Crushed
• 300g Broccoli, Cut into Small Florets
• 800g Firm White Fish (cod, ling, haddock, basa, snapper), Cut into 3cm Pieces
• 1 Tablespoon of Plain Flour
• 250g Tub of Sour Cream
• 2 Tablespoons of Dijon Mustard
• 125ml of Water

Method:

• Preheat oven to 200°C (400°F). 
• 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 or until golden.
• While the breadcrumbs are cooking, heat the remaining butter in a large ovenproof 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 or until golden brown and cooked through. 
• Sprinkle with pepper to serve. Serves 4.

Recipe and Image Credit goes to Donna Hay.