Mash is an excellent choice for a homely dish that reminds us of safety. It’s a perfect comfort food that combines surprisingly well with the flavours of salmon and sole.

Make classic salmon and sole rolls. Steam or poach the leeks. Keep the leeks the same height as the fish rolls. Make sure that rolls do not protrude from the oven dish, because you have to pipe the mash on top.

For the sauce: slowly reduce the stock with an equal amount of cream, two whole star anise pods and 1 gram of saffron per litre of liquid. In the meantime, gently heat the Vadouvan in a pan with equal amounts of butter and flour, until you can smell the spices. Add whole-grain mustard and the amount of stock needed to cover the fish and leeks in your chosen casserole. Allow the sauce to cool.

For the mash, stir fry the spinach in vegetable oil with garlic, pepper, and salt, until it has wilted and lost most of its volume, but is still a bit crispy. Coarsely chop the spinach to add a little bite to our mash later on. Heat 100 ml of cream with 100 grams of butter and add the spinach on a low heat, until it turns green. Add Lamb Weston mash until the mixture has a silky-smooth texture and season. Put the mash into a piping bag.

Put the fish and leeks in an oven dish and cover with sauce, pipe over the mash in the desired shape. Brush with egg and sprinkle with bread crumbs and put into the oven at 170-180 degrees Celsius.

Serve in the casserole. For an extra festive dish you can top the mash with grated cheese before baking it in the oven. Add a final festive touch with some finely chopped fresh chives. It won’t get any classier than this.

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