Fish pie with soufflé crouton topping Archive

Ingredients

• 50g/1¾oz butter, plus extra for greasing
• 1 leek, thinly sliced or chopped
• 50g/1¾oz flour
• 600ml/20fl oz hot milk
• 2 tbsp chopped fresh dill
• 2 tbsp lemon juice
• 350g/12oz fresh haddock, skinned and cut into evenly sized cubes
• 350g/12oz undyed smoked haddock, skinned and cut into evenly sized cubes
• 3 hard-boiled eggs, each cut into 4 or 8 wedges
• 1 small (400g/14oz) loaf white bread (about 2-3 days old)
• 50g/1¾oz full fat cream cheese
• 75g/2½oz butter
• 75g/2½oz mature cheddar, grated
• 1 large free-range egg white
• salt and freshly ground black pepper