Watch Neven's Christmas at Adare on RTÉ One at 8pm on Thursday, 14th of December.
Ingredients
Serves 6-8
- 250g white fish fillets (such as whiting and hake) skinned and cut into chunks
- 150g salmon fillet, skinned and cut into chunks
- 200g naturally smoked haddock, skinned and cut into chunks
- 400g raw Dublin bay prawns, peeled and deveined
- 50ml white wine
- 200ml full-fat milk
- 200ml cream
- 1 tbsp of basil pesto
- Zest and juice of 1 lemon
- 50g butter, plus extra for greasing
- 2 leeks, trimmed, halved lengthways and sliced
- 50g plain flour
- small handful fresh flat leaf parsley, roughly chopped
- 80g cheddar cheese, grated
- 50g panko breadcrumbs
- 50g fresh breadcrumbs
- salt and freshly ground black pepper
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4
- Melt the butter in another large saucepan, add the leeks and cook for about five minutes until soft.
- Add the flour, stir well and then add the wine cook for five mins.
- Add the milk & cream, basil pesto, lemon zest and juice.
- Keep stirring until all the liquid is incorporated and the sauce is smooth with no lumps. Season with salt and pepper.
- Remove from the heat, add in the parsley, cubed fish and prawns. Stir evening to combine well.
- Grease one large baking dish measuring about 25cm x 25cm.
- Transfer the mixture to the prepared dish.
- Mix the cheese with the breadcrumbs and sprinkle over the top of the gratin.
- Place in pre heated oven for 25-30 minutes until golden-brown and the contents is bubbling.
- Serve the pie with some butter peas and salad.
