Fish, Leek and Potato Pie
300g chat potatoes, chopped
2 large leeks, washed, sliced into rings
2 Tablespoons fish or vegetable stock
250g fish fillets (such as Atlantic salmon, ocean trout or deep sea perch), skin and bones removed
2 Tablespoons chopped chives
2 Tablespoons flat-leaf parsley, chopped
steamed vegetables, to serve
200g low-fat ricotta cheese
1 Tablespoon light sour cream
1.Preheat oven to 200°C. Place potatoes in a saucepan. Cover with water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 minutes or until just tender. Drain. Place in a bowl. Season with pepper.
2.Combine leeks and stock in the same frying pan. Cook over low heat for 3 to 4 minutes or until soft. Cut fish into small chunks. Add leeks, fish, chives and parsley to potatoes. Mix well. Spoon into a greased 8-cup capacity oven dish.
3.Make Topping: Using a balloon whisk, whisk cheese, cream and egg in a bowl until well combined.
4.Spread topping over fish mixture. Bake for 25 minutes or until topping is browned and fish is cooked through. Serve with steamed vegetables.