Creamy Fish and Vegetables

 


30g butter 

1 leek, pale section only, thinly sliced 

2 garlic cloves, crushed 

2 tbsp plain flour 

3 tsp Dijon mustard 

300ml light thickened cream

1/2 cup (125ml) chicken or fish stock 

600g firm white fish fillets, cut into 3cm pieces 

450g frozen broccoli, carrot, cauliflower mix 

1 cup (70g) coarse breadcrumbs (made from day-old bread) 

100g haloumi, grated 

1/2 cup (60g) grated tasty cheddar


  • Step 1
    Melt butter in a large heavy-based ovenproof frying pan over medium heat. Add leek and garlic. Cook, stirring, for 2-3 mins or until softened. Add flour. Cook, stirring, for 1 min or until mixture is grainy. Stir in mustard. Gradually stir in the cream and stock. 
  • Step 2
    Bring to the boil. Reduce heat to low. Cook for 2 mins. Add fish and cook for 2-3 mins or until fish is cooked through. Add the frozen vegetables. Season. Simmer for 1-2 mins or until vegetables are heated through. 
  • Step 3
    Preheat grill on medium. Combine the breadcrumbs, haloumi and cheddar in a small bowl. Sprinkle over the fish mixture. Spray with olive oil spray. Cook under the grill for 5-10 mins or until top is crisp and golden. 





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