- 1 carrot
- 1 shallot
- 1 stick celery
- 500g cod fillet
- 500g salmon fillet
- A pinch of saffron strands, a bay leaf and 6 black peppercorns
- 500ml milk (approx)
- 75g butter
- 75g flour
- Salt and freshly ground black pepper
- 4 large eggs, hard-boiled
- 200g cooked prawns
- 2 tbsp capers (optional)
- 50g hazelnuts
- 2 large handfuls freshly chopped parsley
- 50g Red Leicester cheese
- 125g dried white breadcrumbs
- Prepare and finely chop the vegetables into 6mm dice. Skin the fish and cut into 5cm strips.
- Heat the veg in a large, deep frying pan with the seasonings and 4cm of water. Bring to the boil and simmer for 5 minutes, then add the fish and poach briefly for 4 minutes. Remove the fish and vegetables to a bowl with a slotted spoon. Strain the liquor into a jug to remove the peppercorns and bay leaves. Measure the liquor and make it up to 1 litre with milk, returning it to the rinsed out pan.
- Chop the butter into small pieces and add it to the pan with the flour. Heat, stirring constantly, until combined into a smooth sauce, then continue stirring while cooking it for 1 minute. Season to taste, then pour over the fish and allow to cool completely. Turn into a suitable container and freeze until required.
- Remove the fish from the freezer 24 hours before required and defrost it in the fridge.
- Preheat the oven to gas mark 6, 200°C. Scoop the fish into a large ovenproof dish, then add the eggs, prawns and capers and combine them gently, so that the fish stays in large pieces.
- Roughly chop the hazelnuts, finely chop the parsley and grate the cheese, then mix them all with the breadcrumbs. Spoon evenly over the fish then bake for 30-40 minutes, until the topping has browned. Serve with a leafy salad or green vegetables and crusty bread.