Harry Cobean
Executive Chef
cooked this last night & pacannis asked me to post it.use any fish/seafood you like as long as it includes at least one smoked fish for added flavour & all the fish is firm.i used monkfish,smoked haddock,salmon,prawns,mussels.put the fish in a dish,blanch the leeks,boil the cream & dissolve the fish stock gel or cube in the cream.pour the boiling cream/fish stock mix over the fish,this starts the cooking process,top with leeks,grated gruyere(or mature cheddar)then finish with mashed or sliced/parboiled potatoes.top of a hot 225c/430f oven for 20/25mins.job done!if you have any left over(doubt it but i made extra) let it cool,chop the fish/seafood,mix with the mashed spuds,shape into burgers & freeze for another day.defrost the burgers & fry/griddle...de dahhh fish/seafood burgers....two meals/dishes from one!!
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