Ingredients Jump to Instructions ↓

  1. 1 1/2 cups corn flakes

  2. 2 hard-boiled eggs, chopped

  3. 2 tablespoons bread crumbs

  4. 1 tablespoon chopped parsley leaves

  5. 1/2 cup unsalted butter

  6. 1 cup diced leek

  7. 1/3 cup diced carrots

  8. 1/2 diced onion

  9. 1/2 cup dry white wine

  10. 2 cups fish stock

  11. 1 cup diced potatoes

  12. 4 cups boneless haddock, cut into a large dice

  13. 3/4 cup chopped smoked salmon

  14. 3/4 cup heavy cream

  15. 3 tablespoons roughly chopped cilantro leaves

  16. 1/2 teaspoon lemon juice Kosher salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. In bowl, mix the cornflakes, egg, bread crumbs, and parsley. Set the topping aside. Heat the butter in a large saucepan over medium heat. Add the leek, carrot and onion and cook, stirring, until tender. Add the wine and reduce by half. Add the stock and potato and bring to a boil. Lower the heat and simmer until the potato is tender. Add the haddock , and salmon and simmer, covered, until just cooked through, about 5 minutes. Add the cream and cilantro and bring to a boil. Stir in the lemon juice. Season with salt and pepper, to taste. Ladle the fish mixture into 4 (6-inch) round ovenproof bowls or ramekins. Sprinkle with the topping and bake until lightly browned, about 10 minutes. Serve immediately.


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