INGREDIENTS

INSTRUCTIONS

Wash and carefully slice thin layers of salmon and haddock. Arrange  so
that 2 layers of salmon are alternated with 2 layers of haddock in  a
little parcel. Prepare an ovenproof dish with grease proof paper  and a
little water, and arrange fish pieces in dish.  Add a sprig of dill to
each fish piece, season lightly with sea salt  and freshly milled black
pepper. Cover dish and place in a moderate  oven until the fish is
cooked (approximately 15 minutes).  Using a mandolin or food processor,
cut the carrot and cucumber into  very long thin strips (resembling
spaghetti). In a pan, heat a little  butter and stir gently until
melted. When butter is hot but not  burnt, add the finely sliced
strands of cucumber and carrot, and  season with salt and black pepper.
Heat the remaining butter in a pan, when melted add two handfuls of
finely chopped leeks, the chopped shallots and a small glass of white
wine. Stir gently, then blend in a little fresh cream and some  natural
yoghurt and stir gently.  On a warm serving dish, place a fish portion
and alongside it layer  the sliced cucumber and carrot. Pour a little
of the sauce alongside  this, dress with fresh dill and slices of
lemon, and serve  immediately.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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“When God ordains, He sustains.”