Ingredients

1 tbsp Butter, plus extra for greasing
600g of fish fillets
3 tbsp lemon juice
225g carrots
224g leeks
1 tbsp flour
225 ml/1 cup of milk
1/4 tsp sugar
1/4 tsp ground nutmeg
1 tbsp hot mustard
1/2 tsp curry powder
Salt and Pepper
2 tbsp crème fraiche
1 – 2 tbsp chopped parsley

Method

Preheat oven to 190 degree celsius, lightly greaseproof dish with butter.
Sprinkle the fish with the lemon juice and leave to rest for 5 – 10 minutes.

Finely slice the carrots and leeks.
Melt the butter in a saucepan, stir in the flour and cook unit the flour browns. Add the milk gradually using a whisk to blend.
Bring saucepan to a boil and then simmer for 10 minutes. Add the sugar, nutmeg, mustard and curry. Season to taste.
Remove from the heat and stir in the crème fraiche.
Put the carrots and leeks in the prepared dish, arrange the fish pieces on top and sprinkle with parsley. Pour over the sauce.
Bake in the oven for 25 – 30 minutes until the fish is tender.

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Credit: Fish and Seafood, Food Lovers

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