serves 8
fixings
100g/4oz spread
175g/6oz leeks, generally hacked
450ml/3
⁄4pt fish stock
300ml/10fl oz vermouth
4 tablespoons Pernod
350g/12oz monkfish filet, cut into
huge pieces
350g/12oz salmon filet, cut into
huge pieces
225g/8oz crude prawns, stripped
also deveined
225g/8oz crude scallops, split
175g/6oz onions, hacked
100g/4oz plain flour
150ml/5fl oz twofold cream
450ml/3
⁄4pt milk
75g/3oz Parmesan cheddar, ground
75g/3oz Gruyère cheddar, ground
1 tablespoon Dijon mustard
4 eggs, isolated
15g/1
⁄2oz coarse breadcrumbs
salt and ground dark pepper
• Preheat the broiler to 190°C/375°F/Gas mark 5.
• Liquefy 25g/1oz of the margarine in a container. Add the leeks and cook, blending,
for 4-5 minutes until brilliant. Pour in the stock, vermouth and Pernod,
what's more bring to the bubble. Add the monkfish and salmon, and stew for
2-3 minutes, then, at that point, add the prawns and scallops, and stew for another
3 minutes. Eliminate the fish, save the alcohol and crash the dish.
• Add 50g/2oz of the spread and the onions to the dish, and cook for
10 minutes or until delicate and brilliant. Mix in 50g/2oz of the flour, and
cook briefly, mixing. Pour in the saved poaching alcohol
what's more the cream, rushing to forestall knots shaping. Bring to the bubble and
bubble hard for 10 minutes. Season with salt and pepper. Put the fish
furthermore leeks in a 2.4-liter/4pt ovenproof dish, then, at that point, pour the hot sauce over
the top.
• Soften the excess margarine in an enormous dish, add the leftover flour and
cook, mixing, for 1 moment. Pour in the milk and, whisking consistently,
carry the blend to the bubble. Mix in 100g/4oz of the cheeses and the
mustard. Cool somewhat, then, at that point, mix in the egg yolks. Season well.
• Whisk the egg whites in a bowl until they structure delicate pinnacles, then, at that point, overlap them
into the sauce. Spoon the garnish over the fish, and sprinkle with the
remaining cheeses and the breadcrumbs. Cook for 1 hour and serve hot
Comments
Post a Comment