creamy fish gratin with souffle topping#

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Cooking receipe to make creamy fish gratin with souffle topping# under category Aga Recipes. You may find some video clips related to this receipe below.

creamy fish gratin with souffle topping

I50g butter

1 medium leek roughly chopped

300ml fish stock

300ml vermouth

4 tbsp pernod

350g salmon fillet cut into large pieces

350g monkfish fillet cut into large pieces

225g raw prawns peeled and de veined

225g raw scallops halved

2 medium onions chopped

100g plain flour

142ml carton double cream

salt and freshly ground black pepper

450ml milk

75g parmesan cheese grated

75g gruyere cheese grated

1 level tbsp dijon mustard

4 large eggs separated

15g coarse breadcrumbs

700g curly kale trimmed of any

tough stalks

fresh dill sprigs to garnish

Melt 25g butter.

Add the leeks and cook stirring on the boiling plate for 2 to 3 minutes or until golden.

Pour in stock vermouth and pernod; bring to the boil.

Add monkfish and salmon; simmer for 2 to 3 minutes.

Add prawns and scallops; simmer for another 3 minutes.

Place fish and leeks in a 2.3 litre deep ovenproof dish reserving the liquor.

Add 50g butter and the onions to the pan; cook for 10 minutes or until soft and golden.

Stir in 50g flour cook for another 1 minute.

Pour in reserved poaching liquor and the cream whisking to prevent lumps forming then bring to the boil and bubble hard on the boiling plate for 5 to 6 minutes; season then pour the hot sauce over the fish.

Set aside while you make the topping.

For the snuffle melt 50g butter in a large pan add remaining flour and cook stimng for 1 minute.

Pour in the milk and whisking continuously bring the mixture to the boil; season.

Stir in 125g grated cheeses and the mustard.

Cover the pan tightly to prevent a skin forming; cool slightly; stir in the egg yolks.

Season well.

Whisk whites to a soft peak.

Fold into the sauce.

Spoon the snuffle topping over the fsh. sprinkle with remaining cheeses and the breadcrumbs.

Cook on the grid shelf on the floor of the roasting oven for 50 to 55 minutes or until the snuffle has risen and the fish is piping hot.

Place the cold plain shelf above the snuffle if it browns before it is cooked.

Just before the end of the cooking time cook the kale in boiling and salted water for 1 to 2 minutes.

Drain toss in remaining butter and season.

Serve with the gratin garnished with dill.

If you have any ouzo or pastis lurking at the back of your cupboard use it instead of Pernod. To test if the gratin is cooked insert a skewer into the fish mixture Leave for 30 seconds. The skewer should be hot to the touch. As a variation omit the souffile topping and serve the fish mixture in a shallow pie dish topped with puff pastry cooked in the roasting oven for 15 to 20 minutes

In this dish a creamy sauce made with fish stock covers flakes of salmon monkfish scallops and prawns. As a cheaper alternative try cod haddock smoked fish or shelled mussels. The snuffle topping is also superb spooned over roasted vegetables and cooked for 50 minutes. If you cant find curly kale use broccoli spring greens or spinach.

Serves 6

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