500gCypriot New Potatoes - sliced into thin circles
300gleeks - sliced into this circles
300ghaddock - cut to suit the size of your baking dishsee above
200mldouble cream
200mlsemi-skimmed milk
2clovesgarlic finely chopped
Pinchof sea salt and black pepper
65gchopped pancetta
30gbreadcrumbs
Instructions
(see above pictures for further explanation)
Pre-heat oven to 180 degrees C (fan)
Drizzle the oil into a large ovenproof dish and spread evenly over the surface using a kitchen towel.
Place a handful of sliced leeks in the centre of the dish and place the haddock on top of this, leaving a border around the edge of the dish.
Layer the remaining leeks and the potatoes in the border and then put to one side.
In a small pan add the cream, milk, garlic, salt and pepper, then gently heat and bring to the boil. Once boiling remove from the heat and carefully pour the mixture over the fish, potatoes and leeks.
Finish off by scattering the top with pancetta and breadcrumbs.
Put the whole dish into the centre of a pre-heated oven and bake for 15 minutes.
Remove from the oven and gently press down on the potaoes and fish with the back of a spatula. This will compress the ingredients and bring the cream mix to the surface. Continue pressing down until the cream has covered the entire surface.
Turn the oven up to 200 degrees C and then return the bake to the oven for a further 20 minutes or until you're happy with the colour.
Once removed from the oven, set to one side for 5 minutes before serving. This allows the ingredients to settle so making it easier to dish up.