As most people that know me know, I’m not a big fish eater so this was a bit of a leap for me. My in-house food tester was a bit disappointed that there were no spuds to go with it. In hindsight, I would probably make some mash to go with it next time round. I got this recipe in the ‘Frame by Frame- Quick and Easy’ cookbook.
Serves 4
Ingredients
1 tbsp olive oil
2 shallots, finely chopped
150 ml/ 5 fl oz dry white wine or fish stock
1 bay leaf
1 leek, chopped
100g creme fraiche
500g firm white fish fillets, cut into chunks
175g cooked peeled prawns
175g frozen peas
40g butter, melted
150g fresh white breadcrumbs
Salt and pepper
Chopped fresh parsley, to garnish
Method
1. Heat the oil in an oven proof saucepan, or a shallow flameproof casserole and fry the shallots and leeks for 2-3 minutes, until softened.
2. Add the wine, bay lead and simmer for 2 minutes, stirring occasionally.
3. Stir in the creme fraiche and add the fish. Season to taste with salt and pepper.
4. Bring to the boil, cover and simmer for 5-6 minutes, until the fish is almost cooked.
5. Remove and discard the bay leaf, then add the prawns and peas and bring back to the boil.
6. Meanwhile, re-melt the butter in a separate saucepan, if necessary, and stirin the breadcrumbs. Preheat the grill to medium.
7. Spread the breadcrumbs muxture evenly over the top of the fish mixture.
8. Placce the saucepan under the preheated grill for 3-4 minutes, until the topping is golden brown and bubbling.
9. Sprinkle, with fresh parsley and serve hot.
delishuss
Delishuss Blog 