Fri, 14 April 2017
Ingredients
200g white fish (hake / monk /cod / whiting or haddock)
200g of natural smoked haddock
200g salmon
200g of prawns
1 leek sliced finely
A handful of frozen peas
1/2 white onion chopped finely
1pint of milk
1 fish stock cube
1tbs of wholegrain mustard (optional)
100g parmesan cheese
2 tbs of melted butter and flour
150g of breadcrumbs
Fresh herbs chopped finely (parsley, chives, dill)
Rind of 1 lemon
Method
1. Fry the onions and leeks in a pot until they have softened. Now add the pint of milk and the fish stock cube and slowly bring to simmering point. Now to thicken our sauce we add the roux which we made earlier with the butter and flour combined. Add the tablespoon of wholegrain mustard now and the frozen peas to the sauce.
2. Arrange all the fresh fish in a pie dish and pour the sauce over the fish.
3. Combine the breadcrumbs with some olive oil chopped herbs, grated cheese and the lemon rind. Sprinkle this over the top of the fish and bake in a preheated oven 170℃ for 20 min.
