Smoked fish with crayfish and brown shrimp

I had my dad, sister and her fiancee over for dinner last week, so thought I’d push the boat out slightly. So we had smoked and silver cutlets (haddock) with chive mash, brown shrimp and leek cream sauce and crayfish tails. And it was bloody gorgeous.

Smoked fish with crayfish and brown shrimp
Serves 5
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893 calories
21 g
415 g
54 g
79 g
28 g
549 g
749 g
2 g
1 g
21 g
Nutrition Facts
Serving Size
549g
Servings
5
Amount Per Serving
Calories 893
Calories from Fat 475
% Daily Value *
Total Fat 54g
83%
Saturated Fat 28g
138%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 15g
Cholesterol 415mg
138%
Sodium 749mg
31%
Total Carbohydrates 21g
7%
Dietary Fiber 2g
7%
Sugars 2g
Protein 79g
Vitamin A
45%
Vitamin C
15%
Calcium
19%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5 golden cutlets (smoked haddock)
  2. 5 silver cutlets (haddock or any white fish will do)
  3. 100g brown shrimp
  4. 100g crayfish tails
  5. 2 sliced leeks
  6. 1.5 tubs double cream
  7. small knob of butter
  8. 1 large, or 3 smaller potatoes per person.
  9. chives
  10. wholegrain mustard
Instructions
  1. Peel your potatoes, dice them into small pieces and put them on to boil.
  2. Put the white and smoked fish into seperate pans and cover with milk. Put on a medium heat and poach for about 6-7 minutes or until the fillets are cooked through and drain carefully.
  3. Meanwhile, fry the sliced leeks in a knob of butter and season well. When softened, add the brown shrimp and then the tub of cream. Add a teaspoon of wholegrain mustard. Season with lots of pepper and keep on a low heat.
  4. Mash the potato, with plenty of butter and cream. Season and add chopped chives. Stir them through.
  5. In a cook's ring, make a stack of mashed potato. Place one of each of the white and the smoked fish on top of the mash. If they are skin-on fillets you'll have better chance of keeping them in one piece. If they do break up, just stack the pieces of fish on top of the mash.
  6. Scatter some sauce around the stack on the plate.
  7. Quickly warm through the crayfish tails in a frying pan with some butter and place around the edge of the plate.
beta
calories
893
fat
54g
protein
79g
carbs
21g
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