1 1/2lb/700g fresh undyed smoked haddock fillet 6oz/175g fresh peeled prawns For the sauce: 1 1/2oz/40g butter 1 small onion, finely chopped 1 1/2oz/40g flour 3/4pt/425ml milk 2 Tbs. freshly grated Parmesan good squeeze lemon juice 1 Tbs. fresh dill, chopped 2 Tbs. double cream salt and ground black pepper For the dumplings: 1/4pt/150ml water 2oz/50g butter 2 1/2oz/65g flour 2 eggs 1 Tbs. freshly grated Parmesan extra Parmesan for decoration
Instructions
1) First cook the haddock. Either poach in a little water, for about 4 minutes, depending on the thickness. Or place fish in a microwave dish, cover with film and microwave on high for 3 minutes. Microwaving leaves some tasty liquid to use in the sauce. If you poach, the liquid will need to be reduced.
2) Melt butter in a pan and add onion. Cook gently until softened, but not browned. Stir in flour and cook for 1 minute. Gradually add milk, stirring constantly. Bring to the boil, still stirring, until thickened. Add 3 Tbs. cooking liquid from fish, Parmesan, lemon juice and fresh dill. Stir in cream. Season with salt and freshly ground black pepper. Be careful with the salt-the haddock is salty and so in the Parmesan. Flake haddock and add to sauce with prawns. Stir carefully to mix.
3) Meanwhile make the Parmesan dumplings. Place water and butter in a pan and heat until butter dissolves. Bring to the boil, then add flour all at once. Stir until mixture leaves the sides of the pan. Remove from heat and cool slightly, then beat in eggs, one at a time, until the mix is shiny. Stir in Parmesan.
4) Transfer fish mixture to an ovenproof dish. Place teaspoonsful of dumpling mixture on top of the fish. Bake in a preheated oven at 400F, 200C for 20 minutes. Then turn down heat and cook for a further 20 minutes at 350F, 180C. Serve sprinkled with freshly grated Parmesan.
