Instructions: 1. Boil potatoes and add Mascarpone cheese, season to taste

2. Saute leeks, onion, pepper and garlic, set to one side in the baking dish.

3. Leave pan as is, add 1/2 pt milk, simmer and add fish which has been cut into bite size chunks.

4. Poach until just cooked, 3-4 mins.

5. Remove fish with slotted spoon and add to baking dish with vegetables.

6. Add about 25 grams of butter and 2 shakes of flour, stir until you have the consistency of thick double cream.

7. Pour bechamel sauce over the fish and sauteed vegetables.

8. Put Mascarpone potato on top, sprinkle with cheddar cheese, grill until crispy

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