Adapted from a Cordon Bleu recipe this is a great way to use the whole leek, even the dark green fronds - instructions for preparing these, see Christmassy Affair. Any smoked fish is suitable; smoked trout, cod or haddock depending on what is available in your area.
Serves: 4 as a starter
Ingredients for poaching fish:
300g smoked fish
250ml milk
2 bay leaves
6 black peppercorns
2 sprigs thyme
2 sprigs parsley
Ingredients to combine with poached fish:
100g softened butter
25ml cream
Juice ½ lemon
Chervil and parsley, finely chopped
Serves: 4 as a starter
Ingredients for poaching fish:
300g smoked fish
250ml milk
2 bay leaves
6 black peppercorns
2 sprigs thyme
2 sprigs parsley
Ingredients to combine with poached fish:
100g softened butter
25ml cream
Juice ½ lemon
Chervil and parsley, finely chopped
Ingredients to garnish:
1 leek, white part only, finely julienned, to garnish
Lemon fillets to garnish
Extra chervil sprigs to garnish
Method:
Combine all the poaching ingredients and poach fish gently until cooked, about twenty minutes. I cook them in the microwave on high for ten minutes. Cool fish, drain, discard liquid and flake fish. Combine the cooled, cooked fish with the butter, cream, lemon juice and herbs.
Following instructions for leek frond preparation in the above link - they must be blanched for 60 seconds, refreshed in ice water.
Blanch julienned leek in boiling water for 3 seconds, drain and refresh in ice water and reserve for garnish.
To Serve:
Remove log from the fridge, unwrap and slice using a hot knife wiped clean and reheated between slices. Brush each slice with a little oil and water so they look shiny; add some blanched julienne of white leek, a few sprigs of chervil and a fillet of lemon. A few drops of coloured oil, chilli or red pepper would add a bit of colour.
Just waiting for the fish to cool to add the rest of the ingredients and wrap in blanched leeks that are waiting to be rolled! Trying out this recipie for dinner with Ajo Blanco to start!! We're having a 'First' day!
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