200g fish (e.g. 150g salmon, 50g smoked haddock)
1 potato, diced small
1 carrot, diced small
1 stick celery, diced small
1 small leek, finely sliced
1 litre fish stock (see recipe)
100g cooked and peeled medium size prawns
5 sprigs flat leaf parsley, chopped
salt and freshly cracked black pepper
- Using a fish tweezers, pin bone and remove the skin from the fish, before cutting the flesh into chunks, refrigerate.
- Melt the butter in medium saucepan and on a low to medium heat, sweat the potato, carrot, celery and leek for 10 minutes, using a cartouche (paper lid pressed down on top of the vegetables). Season with salt and pepper and stir occasionally.
- Stir in the flour and cook for 2 mins.
- Raise the heat, then, gradually add in the stock, stirring well to avoid lumps forming, bring to the boil.
- Add in the fish (except the prawns as they will shrivel up, if overcooked) and simmer for a further 5 mins until the fish is cooked.
- Next stir in the cream and check seasoning once again. Just before serving stir in the cooked prawns and the chopped parsley. Serve with a pinch of paprika on top.
Chef's Note: This recipe doubles perfectly to serve 8 for a dinner party.
A cartouche is a paper lid placed on top of whatever you’re cooking, a cartouche slows down the reduction of cooking liquids in a pot. To make one, with a scissors cut a square piece of parchment a good bit bigger than the pot. Fold it in half diagonally then again twice more at right angles to the longer side of the triangle. Hold the point of the paper as close to the centre-point of the pot as possible and cutting around the rim, remove the excess paper off the cartouche. Open it out and you will have a circle of paper roughly the size of your pot. If it’s a little bigger that the pan, don’t worry.