Serves four polite people, or three hungry people
2 leeks, sliced quite finely
1 onion or 2 shallots, chopped finely
1 large or two medium sized undyed smoked haddock fillets, skinned and cut into big chunks
150ml single cream
Two handfuls of grated emmental cheese
1 tbs grated parmesan
275g ready rolled puff pastry
1 tsp English mustard
Handful of fresh basil leaves
10g butter
Olive oil
1 clove garlic, bruised
50ml white wine
Juice of half a lemon
Maldon sea salt and white pepper to taste
Heat the butter and a lug of olive oil in a big heavy-bottomed pan. Pop in the garlic clove then add the chopped onion. Cook for a few minutes until just starting to colour, then add the sliced leeks. Cover and sweat for a few minutes then add the wine. Cook covered for a couple of minutes to infuse the flavours, then uncover, discard the garlic clove and add the lemon juice.
Next, add the single cream and mustard. Stir well. Cover and bring to a simmer for a couple of minutes, then uncover, take off the heat and mix in the emmental and parmesan. Check for seasoning and add salt and white pepper to taste.
Meanwhile, pre-heat your oven to about 190C. Lay the chunks of haddock fillet in an oven dish with the basil leaves.
Pour in the creamy leek sauce, and mix together thoroughly. Lay the pastry over the top, trim the edges, and make a few knife slits in the top. Bake in the oven for about 30 minutes, until the pastry is golden brown.
This is good served with garden peas (nice steamed then tossed in some butter with more torn up basil leaves or mint); or you could char-grill some asparagus in a griddle pan. Whatever greenery you fancy. Try it with a Sauvignon Blanc, or a Fiano.
