Leek and Smoked Fish Bake

I like dishes that can be left in the oven to finish cooking and don't require further input from me once the initial preparations have been done. Today's dish is one such meal.

2 medium leeks
1 tablespoon butter
1 tablespoon canola oil
1/3 cup flour
1 cup milk
1/2 cup chopped curly parsley
salt and white pepper
500 grams smoked fish
6 medium potatoes, scrubbed
1/2 cup grated cheese

Start by cooking the whole potatoes in boiling salted water till tender and set aside to cool down a little.

Chop the leeks into 1cm rings, making sure the tops are well washed to remove any dirt.

Heat the butter and oil in a large saucepan and saute the leeks for a few minutes until they wilt. Stir in the flour, combining it with the butter and oil. Gradually add the milk, stirring well, and the parsley, and let the sauce come to the boil and turn down the heat and allow it to cook for another three or four minutes. Season with salt and white pepper. You may not need any salt if the smoked fish is salty.

Remove any skin from the smoked fish and discard. Chop the fish into chunks and add to the sauce (1). Pour into an ovenproof dish.

Now slice the cooked potatoes and place the slices over the top of the fish mixture. Sprinkle with the grated cheese (2) and bake in a pre-heated 190C oven until the mixture bubbles and the cheese browns.

Serve with one or two additional vegetables or a salad.