You can choose any white fish for this recipe. Whiting and cod are both good options. Serve with green peas.

Ingredients (Serves 2)

• 2 young leeks
• 2 tbsp extra virgin olive oil
• 1 rounded tbsp plain white flour
• 1 tsp wholegrain mustard
• sea salt and black pepper
• 150 ml semi skimmed milk (or soy milk)
• 2 fillets of white fish, skinned
• sprigs of fresh fennel to garnish

1. Wash and trim the leeks. Cut into 2.5 cm long strips. Steam or boil until tender. Drain and put to one side, saving 150 ml of the water. Melt the oil in a deep sided frying pan, stir in the flour and slowly add the water from the leeks until you have a thick, creamy sauce. Stir in the mustard, salt and pepper. Add the milk.
2. Stir until the sauce is smooth, then mix in the leeks. Lay the fish over the top. Put a lid on the pan. Turn down the heat and simmer for 4 minutes (for fillets) and 8 minutes (for thicker steaks).

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