450 g (1 lb) coley fillet, skinned and cut into serving pieces
300 ml (1/2 pint) milk
salt and freshly ground pepper
25 g (1 oz) margarine
225 g (8 oz) leeks, trimmed and sliced
30 ml (2 tbsp) plain flour
5 ml (1 tsp) curry paste
2 hard-boiled eggs, shelled
50 g (2 oz) cheddar cheese, grated
300 ml (1/2 pint) milk
salt and freshly ground pepper
25 g (1 oz) margarine
225 g (8 oz) leeks, trimmed and sliced
30 ml (2 tbsp) plain flour
5 ml (1 tsp) curry paste
2 hard-boiled eggs, shelled
50 g (2 oz) cheddar cheese, grated
method
1. Put the fish into a wide, shallow pan and pour over the milk. Season, cover and simmer until just flaking apart. Drain, reserving the milk. Keep the fish warm on a serving dish.
2. Melt the margarine and gently fry the leeks until tender. Stir in the flour and curry paste and cook for about 2 minutes. Remove from the heat and gradually add the milk. Return to the pan and cook, stirring, until thickened.
3. Roughly chop the egg white and add to the sauce with the cheese. Season to taste.
4. Glaze the fish with the sauce and garnish with the sieved egg yolk.
2. Melt the margarine and gently fry the leeks until tender. Stir in the flour and curry paste and cook for about 2 minutes. Remove from the heat and gradually add the milk. Return to the pan and cook, stirring, until thickened.
3. Roughly chop the egg white and add to the sauce with the cheese. Season to taste.
4. Glaze the fish with the sauce and garnish with the sieved egg yolk.
serving amount
serves 4
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