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Cod and Leek Au Gratin with Sweetcorn Mash

Who wouldn’t like their own individual pie for dinner?!? We certainly would! This is a very sophisticated fish pie and one that is utterly delicious. Tender spinach is at the base, topped with flaky cod fish, then a leek cream sauce, and all of that is spread with a sweet mash of potatoes and corn, and a sprinkle of cheddar cheese. The recipe serves two, but is easily increased. We are always ever so happy we don’t have to share!

Cod and Leek Au Gratin with Sweetcorn Mash

12 oz. potatoes, quartered if large, halved if small
8.75 oz. canned corn in water (1 cup)
4 cups packed spinach
1 cup plus 3 tbs. skim milk
1½ oz. butter (3 tbs.)
½ oz. all-purpose flour (3 tbs.)
½ tsp. prepared English mustard (such as Coleman’s)
2½ oz. mature cheddar, grated (1 cup, not packed)
2 cod fillets

Heat the oven to 400°F. Boil the potatoes for 15-20 minutes, until tender, then drain. Reserve 3 tbs. of the corn and blitz the rest (with its water) using a hand blender or food processor. Mash into the potatoes and set aside.

Steam the spinach following package directions – if you have a microwave, choose this method.

Put the leeks in a pan with 1 cup milk and butter. Cook gently, part-covered, for 8 minutes until the leeks are tender. (Keep an eye on things as milk can easily boil over.) Mix the 3 tbs. milk with the flour and mustard, then stir into the leek mixture – keep stirring until thickened. Take off the heat and stir in three-quarters of the cheese.

Squeeze as much liquid as you can from the spinach, then arrange in the bottom of two gratin dishes. Place a fish fillet on top of each, then spoon over the leek cheese sauce. Top with the sweetcorn mash. Mix the remaining corn and cheese, then scatter on top. Place the dishes on a baking tray and cook for 25 minutes until the fish flakes when tested and the top is golden.

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