Crunchy Topped Leek and Broccoli Fish Pie

INGREDIENTS:

• 200g fresh sourdough breadcrumbs
• A good handful of fresh tarragon leaves, roughly chopped
• 150g unsalted butter, melted
• Freshly ground black pepper and salt to taste
• 2 leeks, white part only, thinly sliced
• 2 cloves of garlic, crushed
• 300g broccoli, cut into small florets
• A splash of extra virgin olive oil
• 800g firm white fish (we used cod) cut into medium sized pieces
• 1 tablespoon of plain flour
• 2 x 300g tubs of sour cream
• 2 tablespoons of Dijon mustard
• 250ml warm water
• Lemon zest, to serve
   

METHOD:

1. Heat the oven to 400°F / 200°C and prepare a Denby shallow casserole dish with a splash of olive oil.
2. Place the breadcrumbs, half the melted butter, half the chopped tarragon, salt and pepper into a large Denby bowl and mix to combine. Set to one side.
3. Heat the other half of the butter in the Denby shallow casserole on a low to medium heat on the hob. Add the leeks, garlic and broccoli florets and cook for 5 to 10 minutes, until softened.
4. On a Denby small plate, season the flour with salt and pepper and coat the fish pieces. Place them in the shallow casserole dish.
5. In a small Denby bowl, add the sour cream, tarragon, mustard and water, mixing well.
6. Pour over the ingredients in the Denby shallow casserole dish and stir gently to combine. Top with the breadcrumbs and cook in the oven for 10 to 15 minutes or until golden brown and cooked through.
7. Serve the fish pie into Denby pasta bowls with seasonal greens such as kale or Swiss chard. Enjoy!