- 600g white fish fillet
- 300g smoked fish... I am using Smoked salmon
- 1 leek (or half in my case) ~ thinly sliced
- 1 aniseed or 2 baby aniseeds ~ thinly sliced
- 2 tablespoon plain flour
- 1 1/2 cup fish stock
- 1/2 cup cooking cream
- 1/2 lemon juice
- 2 tablespoon horseradish cream... alternative dijon mustard
- 2 sheets puff pastry
- 1 egg lightly beaten
Preheat the oven to 200C. Line a baking paper on a baking tray. Spray some oil. Cut up the puff pastry at least 5cm bigger than the ramekins used. Place it on the baking tray and brush with the egg wash and sprinkle some pepper and salt. Baked until the pastry puffed up. Cool on a rack.
Heat up a large pot with 2 tablespoon of olive oil, Add leek and aniseed and stir until the vegetables softened. Add plain flour and coat it well. Remove from heat, and pour in cream, fish stock and horseradish cream. return to the stove. Simmer for at least 5 minutes. Then add in lemon juice and fish fillet and smoked fish. Stir until the fish is half cook. Spoon into 4 ramekins, cover with foil and place in the oven at 160C for 20 minutes.
Serve with the puffed up pastry on top of the ramekins as shown above....
Note: To have a beautiful nice crispy puff pastry....always heat up the baking tray in the oven before placing the pastry on top....