- 500 grams potatoes
- 2 stalks celery
- 1 leek, washed
- 50 grams butter
- ¼ cup flour
- 4 cups milk
- ½ teaspoon Worcestershire sauce
- 400 grams white fish fillets
- 2 rashers bacon
- 1 tablespoon freshly chopped parsely
- Peel potatoes and boil until tender, cut into 2cm cubes. Reserve. Trim and cut celery and leek into 1cm pieces.
- Heat butter in a large saucepan, add the celery and leek, cook gently for 5 minutes until soft but not brown.
- Stir in the flour and cook for 1-2 minutes, stirring continuously until frothy. Gradually add the milk, stirring continuously until the sauce has thickened. Add the Worcesterhsire sauce.
- Poach or steam the fish fillets until tender, dice or flake into 2cm pieces.
- De-rind the bacon and grill until browned, chop roughly.
- Add the potatoes, fish and bacon to the sauce, season with pepper and freshly chopped parsley. Simmer gently for 4-5 minutes. Serve hot.
- You can substitute 400 grams of tinned or fresh smoked fish for the fish fillets. Drain and flake the fish if using tinned. Remove the skin and bones if using fresh smoked fish.