250 g coley fillets skinless frozen for coley (look out )
300 ml milk
50 g butter
1 leek finely sliced
25 g flour
2 tbsp parsley chopped
2 tsp dijon mustard
Equipment
sauce pan
grill
Directions
Cook the potatoes in boiling salted water for 5-7 mins, until almost tender but firm enough to grate.
Drain and refresh under cold running water.
Put the coley in a shallow saucepan and pour over the milk. Bring to a simmer and cook for 5 mins.
Drain the fish, reserving the milk, then set aside.
Heat half the butter in a medium saucepan, add the leek, then cook for 5-6 mins until softened. Stir in the flour for 1 min, then remove from the heat. Gradually add the milk, stirring well between each addition. Return to the heat and stir until the sauce comes to the boil. Simmer for 2 mins, then stir in the parsley and mustard.
Heat the grill to high. Flake the fish into large chunks, fold into the sauce, then place in a small ovenproof dish. Coarsely grate the potatoes. Melt the remaining butter, toss with the potatoes, season and scatter over the dish.
Place under a medium grill for 5-10 mins until the potatoes are golden and tender.
