Cornish fish pie with soft leeks and fennel topped with a sourdough crumb

Image | Kim Lightbody

Serves 4

Ingredients
200 g (7 oz/21/2 cups) fresh sourdough breadcrumbs
2 tablespoons roughly chopped flat-leaf parsley leaves 150 g (5 oz) unsalted butter, melted
2 leeks, thinly sliced
2 garlic cloves, sliced
300 g (101/2 oz) fennel with its fronds, finely sliced
650 g (1 lb 7 oz) firm white fish (such as salmon or smoked haddock), cut into 2.5 cm (1 in) chunks 1 tablespoon plain (all-purpose) flour
250 g (9 oz/generous 1 cup) crème fraîche
2 tablespoons Dijon mustard
120 ml (4 fl oz/1/2 cup) water
50 g (2 oz) Parmesan, grated
Cornish sea salt and freshly ground black pepper
hot buttered peas, to serve

Preheat the oven to 200°C (180°C fan/400°F/Gas 6).

Method
Place the breadcrumbs, half of the parsley, half of the butterand a grinding each of salt and pepper in a large bowl and mix to combine. Spread over a large oven tray and bake in the oven for 10 minutes or until golden.

Meanwhile, heat the remaining butter in a large ovenproof or cast-iron pan over a high heat. Add the leeks, garlic and fennel and cook, covered, for 5 minutes or until softened.

Place the fish, flour and some salt and pepper in a large bowl and gently fold to coat. Add the fish mixture, the remaining parsley, crème fraîche, mustard and water to the pan and stir to combine. Top with the golden breadcrumbs and parmesan and transfer to the oven to cook for a further 10 minutes or until golden brown and cooked thoroughly Sprinkle with more black pepper and serve with buttered peas.