Tuesday, 15 December 2015

Smoked Whiting, Leek and Cheese Gratin

I loved the flavours of this gratin but I did end up with a watery residue at the bottom of the dish, which was slightly annoying. It was a fab way to use up smoked fish and leeks though.

Smoked Whiting, Leek and Cheese Gratin (from Lavender and Lovage)
(Serves 4)

4 fillets smoked whiting, skinned and boned
300ml milk
2 small leeks, trimmed, washed and thinly sliced
25g butter
4 eggs, beaten
50g grated Parmesan cheese
zest and juice 1 lemon
1 tbsp dill, chopped
50g cheddar cheese, grated
salt and pepper

Pre-heat the oven to 200C. Grease an ovenproof dish.

Poach the fish in the milk for 5 to 8 mins, until it is opaque and flaky. Drain, reserving the milk and allow to cool before flaking the fish into small pieces.

Meanwhile, melt the butter in a pan and fry the leeks for a couple of mins, then cover and cook until soft, 10-15 mins, stirring occasionally. Add the flaked fish to the leeks and gently mix through. Place the leek and fish mixture into the ovenproof dish.

Put the eggs and poaching milk into a bowl, add the Parmesan, lemon zest and juice, dill and season.

Pour the egg mixture over the leeks and fish and then sprinkle the Cheddar over the top. Bake for 25 to 30 mins, until set and golden brown.

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