Smoked Fish Gratin

Ingredients

• 8 small Agria potatoes 
• 1 cup cream 
• 4 tbsp grated parmesan 
• 1 egg 
• 100g butter 
• 100g flour 
• 500ml milk 
• 2 tbsp wholegrain mustard 
• 1 tsp salt 
• Pinch white pepper 
• 2 cups sliced leek, white only 
• 1 cup chopped celery, with leaves 
• 1 cup frozen peas 
• Flesh of 1 small smoked snapper or similar white fish 
• ¼ cup finely grated parmesan
   

Method

Preheat oven to 180*C. 
Peel potatoes and slice into thin discs. 
Whisk together cream, first measure of parmesan, mustard, egg and pepper in a bowl. 
Add potato to cream mix, coat well and leave to soak. 
Melt butter in a large saucepan, add flour and whisk together. 
Gradually add milk while whisking until thick. 
Add salt, leek, celery and peas. 
Cook over a low heat for 10 minutes then flake in smoked fish. 
Transfer to a 30cm greased pie dish. 
Fan out creamy potato slices over pie filling, spooning extra cream & mustard mix over potatoes to finish. 
Sprinkle over the second measure of parmesan and bake in the oven for 40 minutes.