Fish Pie by Raymond Blanc - Luxury Restaurant Guide

Ingredients

• 100g butter, unsalted
• 2 shallots, small, peeled and sliced
• 80g fennel, 1cm dice
• 80g leeks, cut in half lengthways, washed and cut into 1cm slices
• 10 mushrooms, button, washed and sliced
• 40g flour, plain
• 320ml milk, whole, organic
• 160ml cream, whipping
• 1 handful parsley, roughly chopped
• 1/2 lemon, juiced
• sea salt and freshly ground black pepper