INGREDIENTS (Serves 4)
2 free range eggs
1 small onion, peeled & left whole
1 bay leaf
600ml whole milk
500g naturally smoked haddock, skinned and pin boned
1 large leek, sliced into 2cm pieces
50g plain flour
50ml dry vermouth (Martini extra dry, Noilly Prat) or dry sherry or white wine
1 tsp Dijon mustard
50ml double cream
1 tbsp. chopped fresh curly parsley
200g cooked, peeled prawns
100g Panko bread crumbs (light, airy Japanese breadcrumb)
100g mature Cheddar cheese, grated
Crushed sea salt and freshly ground black pepper to taste
1. Place eggs in a small saucepan of cold water, bring to the boil and simmer for 7 minutes. Remove the eggs from the pan and place under cold running water to cool. Peel and cut into quarters. Place in a 20 x 30cm gratin dish
2. Stud the onion with cloves, place in a medium saucepan with the bay leaf, milk, haddock and leek, bring to a simmer, then set aside for 5 minutes.
3. Remove fish and leeks from the milk using a slotted spoon. Flake the fish and add it, along with the leeks, to the gratin dish. Strain the cooking liquid and reserve.
4. Next, melt the butter in a small saucepan, add the flour and stir constantly for 2 minutes to make a roux.
5. Stir the alcohol into the roux paste over a low heat, then gradually add the strained milk, stirring constantly. Add the mustard and cream and stir well. Pass through a fine sieve, add the parsley and season to taste.
6. Preheat the grill to high. Place the prawns into the gratin dish, pour over the warm sauce and stir well. Mix together the breadcrumbs & cheese, sprinkle over the top and then pop under the grill for 2 minutes until brown and bubbling.