Curried fish with leeks and peas

Here is the recipe for Curried fish with leeks and peas.

INGREDIENTS

1. 500ml whole milk


2. 40g coriander, stalks and leaves separated


3. 2 tsp medium curry powder


4. 3 lemons: shave the zest of 1 into fine strips, finely grate the zest of another and cut the third into wedges, to serve


5. 3 large leeks, finely sliced – keep the white and green parts separate


6. Salt and black pepper


7. 450g smoked cod fillet, skinned


8. 60g unsalted butter


9. 2 tbsp plain flour

METHODS

1. Pour the milk into a large saute pan for which you have a lid, and add the coriander stalks, curry powder, all the lemon zest, the green part of the leeks and a quarter-teaspoon of salt.


2. Bring to a simmer on a medium heat, cook for 10 minutes, then add the fish, cover and poach for five minutes.


3. Using a slotted spoon, transfer the fish to a plate, then flake. Strain the milk into a bowl.


4. Put half the butter in a medium saucepan with the flour, a third of a teaspoon of salt and plenty of pepper.


5. On a medium heat, stir until the butter melts and the mixture thickens, then slowly pour in the infused milk and cook, still stirring constantly, for three minutes, until the sauce is thick and smooth. Take the bechamel off the heat.


6. Melt the remaining butter in the same saute pan on a medium-high heat, then fry the white part of the leeks for eight minutes, stirring frequently, until soft and starting to brown.


7. Add the mustard seeds and frozen peas, stir through for two to three minutes, then add the flaked fish, coriander leaves, bechamel and eggs.


8. Stir gently, just to combine, and serve with lemon wedges alongside.

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