Sufra Dayma: Grilled Fish with Potato and Leek Topping By Moushira Abdel-Malek Serves 4-6 Ingredients: 8 medium fish fillets 2 medium leeks (chopped) 3 large potatoes (chopped) 4 cups milk 4 tbsp plain flour 1/3 cup grated tasty yellow cheese 1 tbsp grated Parmesan cheese 1/4 cup sour cream 60 gms butter 30 gms butter (extra) Salt + pepper + ground nutmeg + paprika Method: Wash fish fillets under running tap water. Pat dry and season lightly with salt and pepper. Grill on a griddle until browned on both sides. Remove and set aside. In a large cooking pan, melt butter. Add flour. Cook stirring until flour slightly colours. Remove from heat and gradually stir in milk. Stir over heat until mixture boils and thickens. Flake grilled fish and add to sauce. Add cheese, seasoning and stir all in sauce, gently. Spoon mixture into ovenproof dish. Top with potato and leek topping. Sprinkle with paprika and Parmesan cheese. Bake uncovered in moderately hot oven until browned. Potato and Leek Topping: Heat extra butter in pan. Add leek. Cook, Stirring until tender. Boil potatoes until tender. Drain and mash well. Stir into leek mixture and cream Season to taste.
