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Bite sized vegetables - carrots, leek, celery
2 cloves garlic
30g butter
50ml white wine
1 tablsp flour
350ml fish stock
250ml pouring cream (for a richer dinner use more cream, reduce instead of using flour to thicken)
1/2 shot Pernod or similar booze
1 1/2lb selection of fish (eg white fish, smoked salmon, salmon, prawns)
Mashed potato or savoury crumble topping
8oz/225g breadcrumbs
3oz/75g melted butter
Chopped herbs eg parsley and thyme or tarragon
2oz/50g chopped almonds or cornflakes/special k
2oz/50g Parmesan
Grated zest of 1 lemon
Sauté veg in butter and garlic until glazed but not coloured
Add Pernod
If using flour add here and stir to mix with fluid
Add wine, stock and cream and stir to thicken
Cook entirely before adding fish
Add fish - try not to stir to much as this breaks up fish.
Cook gently for 5-6 mins to cook fish
Transfer to a casserole dish, cover with crumble or mash.
Transfer to a hot over (190C/375F/gas 5) for 20 mins
Serve with a leafy salad
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