- 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
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.