Directions

If you're making the mash:

1. Chop the swede into small cubes and parboil whilst you prepare the fish.

Filling

1. Remove the skin from the fish if you prefer.

2. Add the butter to a large pan over a medium heat. Add the leeks and, whilst they sweat down, chop the fish into small chunks.

3. Add the fish to the pan.

4. Add the cream & water and turn up the heat slightly.

5. After around 5 minutes, the fish should be fully cooked - or close to it. Transfer the fish & leeks from the pan to an oven-proof dish. Keep the pan with the cream & water mix to one side.

Bechamel Sauce

1. In a small saucepan, add the butter over a medium heat.

2. Once melted (but not burning), add the Panda Flour and whisk it in. If, once combined, you can still see liquid, add a sprinkle more Panda Flour until it forms a paste.

3. Add the cream & water mixture from the other pan to the saucepan in small increments, whisking between each one. Use enough of the cream & water to create a smooth sauce.

4. Add the salt, pepper and fresh dill. Then pour the sauce over the fish in the oven-proof dish and gently combine.

Crumble

1. Chop the butter & parmesan into cubes and place them in a small food processor with the Panda Flour and seasoning.

2. Pulse the food processor until a bread-crumb texture forms.

3. Sprinkle the crumble on top of the fish & bechamel.

Mash

1. Once parboiled and drained, transfer the diced swede to a food processor with the double cream. Blend until it reaches your preferred mash consistency.

2. Spoon the mash on top of the fish & bechamel.

To bake

1. Bake at 180°C for 20 minutes, until the topping is nice and golden!