skinned, boned and cut into uniform cubes
150gSuperValu Fresh Breadcrumbs
1bunchSuperValu Fresh Parsley
200mlSuperValu Light Cream
Preheat the oven to 170oC/gas mark 3.
Melt 50g of the butter in a medium pot. Add the flour and cook it out for 1 minute, then slowly add the milk and crem, stirring constantly. Bring to the boil, then reduce to a simmer and season with salt and pepper.
Add the leek and carrot to the sauce and cook for 1 minute. Fold in the raw fish and simmer gently for 3 to 4 minutes, then transfer to an ovenproof baking dish.
Melt the remaining 50g of butter, then turn off the heat and add the breadcrumbs and chopped fresh parsley, mixing well. Sprinkle the breadcrumbs over the fish mix and bake in the oven for 15 to 20 minutes, until the breadcrumb topping is golden brown.