Ingredients
1-5/8 lb. firm white fish fillets
1 lg. leek, washed and chopped
2 slices lemon rind
1/4 tsp. ground nutmeg
8 peppercorns
2 bay leaves
6 stalks parsley
2-1/2 cup milk
1 oz. butter
1 clove garlic, crushed
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 200C/400F. Place fish fillets in pan with leek, lemon rind, nutmeg, peppercorns, bay leaves and parsley stalks. Pour in milk. Simmer uncovered, over a low heat for about 15 minutes, or until fish is cooked -- cooking time depends on thickness of fish. Carefully remove fish fillets, strain liquid and reserve for sauce. 2. Melt butter in a pan, add garlic, leeks and spring onions. Cook over a low heat for 7 minutes, or until leeks soften. Remove half of the cooked leek and spring onion mixture and reserve. 3. To make sauce: Sprinkle flour over remaining mixture in pan. Blend until smooth. Measure reserved fish poaching milk and make up to 1 1/2 cups with extra milk or cream. Add to blended flour in pan. Stir until mixture comes to the boil. Cook for 1 minute longer. 4. Cut fish into chunky pieces. Fold gently through the sauce. Add reserved leek and spring onion mixture to the mashed potatoes. Season both sauce and potato mixture with pepper. 5. Pour fish sauce into a shallow greased casserole dish. Top with mashed potatos, using a flok to form a pattern. Sprinkle with grated cheese and paprika. Bake at 200C/400F for 20 minutes or until cheese melts and topping browns.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Achievable elevated desserts — laminated doughs, cakes, custards
Pin-bone removal and precision plating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Achievable elevated desserts — laminated doughs, cakes, custards
Pin-bone removal and precision plating