Soften the leeks in a couple of teaspoons of butter over a low heat in a covered pan.
Using a large pan, over a low heat, warm up the haddock so that the skin can be taken off and the fish flaked, then add torn chunks of the smoked salmon to the pan.
Once the leeks are soft (this should only take a few minutes), add a spoonful of flour to thicken, add the leeks to the fish in the pan and then add a couple of glasses of dry white wine. Stir, add a good dash of lemon juice, then add just enough milk to give the texture of a white sauce and thicken. Allow to simmer.
Add plenty of seasoning (pepper and paprika, a little parsley and the lime leaves). Add salt to taste - you may not need much as the haddock can taste quite salty.
For the topping, drain and roughly mash the potatoes. Add a little paprika and freshly ground black pepper.
In an ovenproof dish, place the filling, cover with the mash. Add a final bit of pepper and a sprinkling of parsley.
Cook in the oven until the peaks of the mash are brown (usually between 30-40 mins). Serve with the same wine as you used in the recipe. Goes well with a light starter, eg salad with balsamic, and a light tangy dessert such as a fruit salad/tart sorbet.
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