How to make fish pie
Fish baked in a creamy leek sauce with a crunchy topping
Ingredients
- 40g butter
- 2 leeks, washed, trimmed and finely sliced
- 100ml dry white vermouth
- 2 tablespoons anchovy sauce
- 1 tablespoon finely chopped tarragon
- 350ml crème fraiche
- 500g salmon fillet, skinned and boned
- 300g haddock, cod or pollack fillet, skinned and boned
- 300g undyed smoked haddock, skinned and boned
- 50g fresh breadcrumbs
- 50g Gruyère, grated
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