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Souffle omelette with hot-smoked deli fish, avocado and creamy parmesan leeks

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Family favourite fish pie

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

2 T butter
1 T olive oil
4 leeks, washed and finely chopped
2 T flour
½ cup milk
1 cup cream
1 x 500 g box Woolworths frozen haddock portions
2 x 115 g cans Woolworths smoked mussels, drained
white pepper, to taste
8 potatoes, boiled and mashed

Method

Preheat the oven to 180°C. Heat the butter and oil in a large pan. Add the leeks and cook over a low heat until soft.
Stir in the flour, then whisk in the milk and cream. Pour the mixture into a medium-sized baking dish. Top with the frozen haddock and mussels and season.
Spoon over the mash and spread using a fork, then bake for 25 minutes until golden brown.

Cook's note: Add extra smokiness to this old favourite by using smoked mussels from your pantry stash.