Ingredients
40 g butter
2 leeks, washed, trimmed & fine sliced
100 ml dry white vermouth
2 tbsp anchovy or fish sauce
1 tbsp fine chopped tarragon
350 ml crème fraîche
1 tsp SIDS CRAZY LEMON
500 g salmon fillet, skinned & boned
300 g kingfish, skinned and boned
300 g smoked kahawai, skinned & boned
50 g fresh breadcrumbs
50 g Gruyère, grated
SIDS SALT & PEPPER to taste
Directions
Melt the butter in a saucepan and add the leeks and vermouth. Cook over a low to moderate heat for 10-15 minutes, stirring occasionally. Take off the heat and then stir in the anchovy sauce, tarragon, SIDS CRAZY LEMON and crème fraîche. Taste and season with SIDS SALT & PEPPER. Cool a little.
Heat the oven to 200°C/fan or 180°C/mark 6. Cut the fish into 2 cm pieces and place in a wide gratin dish. Pour over the leek sauce. Mix the breadcrumbs with the grated cheese and scatter over the fish. Cook in the oven for 40 minutes, until the centre feels piping hot.
