Smoked Haddock And Leek Appetizer
From Cherrill 13 years ago
- 30 mins to make
- Serves 4
These quantities are for appetizer sized servings. I double up for lunch or supper.
Ingredients
- 2 medium size smoked haddock fillets shopping list
- Approx 2 cups milk shopping list
- 2 leeks, trimmed and thinly sliced shopping list
- 2 walnut size knobs of butter plus extra for frying the leeks shopping list
- Approx 2 level dessert spoons flour shopping list
- Freshly ground black pepper shopping list
- 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) shopping list
How to make it
- Poach the haddock in half of the milk for 8 minutes, reserving the liquid
- Meanwhile, gently fry the leeks in butter until soft
- Skin and roughly flake the fish
- 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
- Stir in the fish and leeks
- Divide into ramekins and serve with the toast.
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