| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Haddock |
| 2 |
oz |
Prawns; peeled and cooked |
| 7 |
|
Scallops; schuked |
| 1 |
|
Onion; finely chopped |
| 2 |
oz |
Clean button mushrooms; sliced |
| 4 |
|
Hard boiled eggs |
| 2 |
|
Leeks; washed and chopped |
| 8 |
oz |
Ready made puff pastry |
| 3 |
oz |
Unsalted butter |
| 3 |
oz |
Plain flour |
| 1 |
bn |
Dill; chopped |
| 1/2 |
oz |
Parsley; chopped |
| 1 |
pt |
Mile |
| 1/2 |
pt |
Double cream |
| 1/4 |
pt |
White wine |
| 1 |
|
Onion; cubed |
INSTRUCTIONS
Put the milk and onion on to the boil.
Add the haddock to the milk and poach for 5-8 minutes, until the flesh is
flaky.
Place 1oz of butter in to another saucepan over a medium heat. Let the
butter simmer, add the onions and cook until soft, but not brown.
Add the leeks and mushrooms to the onion and cook for 8 minutes. In another
pan, melt 2oz butter, then fold in the flour, stir to combine. Add one
glass of white wine to the onion and mushroom mix. Using a sieve, ladle
poaching milk from the saucepan with the fish into the sauce, stirring
thoroughly as it is applied.
Using a strainer, pour the wine from the onions and mushroom mix into the
sauce. Add the cream. Mix thoroughly, season to taste.
Combine the leeks, mushrooms, prawns, scallops, haddock, parsley and dill.
Add enough of the sauce to coat. Mix together. Put all of the mix into the
baking dish.
Roll out the pastry. Trim strips of the pastry and attach to the edge of
the dish. using water as an adhesive. Trim the remaining pastry to fit over
the top of the dish and attach to the pastry strip. Paint the pastry with
egg wash.
Place in a preheated oven 200C/gas 4 for 30 minutes, or until hot and
golden brown.
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