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Ragout of Smoked Salmon, Haddock with Parmesan Cheese, Leeks

Serves 4

4x Smoked Salmon (Slices)                             3x shallots
1x Fillet Smoked Haddock                                1\4 pint white wine
1x Leek                                                                  ¼ pint double cream
2x Plum Tomatoes                                             20g x butter
100g x Parmesan                                               1 packet dill
1 packet chives

Peel and slice shallots finely. Fry lightly with the butter, no colour, then add white wine. Reduce until sticky, add cream and bring to the boil. Pass through a fine sieve. Put to side until needed. Season to your taste.

Trim smoked haddock fillet taking out bones, cut into even batons. Place on tray with greaseproof paper.
Cut up smoked salmon in even strips. Peel outer leaf of leek, wash then chop finely. Blanch leek in boiling salted water for about 20 – 30 seconds. Take out, refresh in salted iced water, drain immediately and squeeze out excess water. Grate the parmesan finely, chop chives finely. Pick dill into nice sprigs.

Core and score top of plum tomato. Blanch in boiling salted water for about 10 seconds then into iced salted water until cold. Take out and peel, quarter and dice tomatoes evenly.

When dressing the plate bring the sauce to the boil, add cheese and mix well, season and keep warm. Place the haddock in the oven for a few minutes at 180oc, take out and put in the bowl. Place the smoked salmon around and over, sprinkle hot leek over, concasse around. Then sauce over, sprinkle chopped chives and dill over.

As you can see in the photo, a poached egg could also be added for richness and to mke the dish more substantial.

Enjoy

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