Smoked Haddock And Leek Appetizer |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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These quantities are for appetizer sized servings. I double up for lunch or supper. Ingredients:
2 medium size smoked haddock fillets |
approx 2 cups milk |
2 leeks, trimmed and thinly sliced |
2 walnut size knobs of butter plus extra for frying the leeks |
approx 2 level dessert spoons flour |
freshly ground black pepper |
to serve: either thinly sliced triangles of buttered toast or melba toast (thinly sliced bread dried in the bottom of a cool oven until crisp, then browned under the broiler) |
Directions:
1. Poach the haddock in half of the milk for 8 minutes, reserving the liquid
2. Meanwhile, gently fry the leeks in butter until soft
3. Skin and roughly flake the fish
4. Melt the butter, add the flour and stir into a paste, add the liquid from the fish, stirring constantly and then, depending on thickness of the sauce, add more milk. for a creamy consistency
5. Stir in the fish and leeks
6. Divide into ramekins and serve with the toast.
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