- 2 large tablespoons butter
- 2 medium Onions – finely diced
- 2 large Carrots – finely diced
- 4 sticks Celery – finely diced
- 1 Leek – finely diced
- 1 ½ Lt Fish Stock
- Salt & freshly ground Black Pepper
- Juice 1 ½ Lemons
- 750g Fresh Salmon – diced
- 500g Mussel Meat
- 500g Smoked Haddock
- 1kg Cod or similar white fish
- 400ml Double Cream
- Chopped Dill
Fish Stock Ingredients:
- 50g Butter
- 200g Onions
- 2kg White Fish Bones (preferably sole or turbot)
- Juice of ½ Lemon
- 6 Pepper Corns
- 1 Bay leaf
- Parsley Stalks
- 5 lt Water
Serve with Cheese and Mustard Scones below:
- 600g Plain White Floor
- 135g Butter
- 350g Mature Cheddar
- ¾ pt Butter Milk
- 3 tbls Baking Powder
- 3 tbls English Mustard Powder
- 2 pinches Salt
In a large pot heat the butter and sauté the onions, carrots, celery & leeks for about 5–6 minutes.
Add the fish stock, salt & pepper, gentle simmer for 15 minutes.
Add the haddock, salmon, cod and mussels, gentle simmer for 5 minutes.
Add cream and simmer for 5–6 minutes.
Garnish with chopped dill and serve.
Melt butter in a thick bottomed pan.
Add the sliced onion, the well washed fish bones and remainder of the ingredients except water.
Cover with greaseproof paper and a lid and sweat ( cook gently without colouring) for about 5 minutes.
Add the water, bring to boil, skim and simmer for 20 minutes, then strain.
Cheese and Mustard Scones:
Mix all dry ingredients.
Add butter & grated Cheese.
Add buttermilk and mix well.
Knead well and cut to size.
Brush with egg wash and cook for 12/15 minutes at 220°C.
Image Kindly supplied by Susan Holding of littlefrenchbakery.com
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