- STEP 1
Poach fish in stock, bring slowly to boil then turn off. Leave for 3-4 minutes then check to see if it is cooked. Flake, checking for bones and set aside, reserving the stock.
- STEP 2
Melt butter in a pan and add leeks, sweat gently for 10 minutes until soft. Add the potatoes and reserved stock. Simmer for 10 minutes until the potatoes are cooked.
- STEP 3
Stir in the cream or creme fraiche and flaked fish. Reheat gently without boiling add salt and pepper to taste and serve.