Atlantis of Kilmore Quay | Smoked Haddock, Leek & Sweetcorn Bake by…
Smoked Haddock, Leek & Sweetcorn Bake by Siobhán Devereux Doyle
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Cooking tools:
- Mortar and pestle
- Kitchen scale
- Saucepan
- Whisk
- Mixing bowl
- Spoon
- Stove
- Oven
- Baking dish
- Chef's knife
- Cutting board
- Grater
- Measuring cup
Ingredients
- 230 g Smoked Haddock (diced)
- Quarter of a Leek (chopped)
- ½ Medium Onion (diced)
- 60 g Plain Flour
- Drizzle of Olive Oil
- 60 g Butter
- 85 g Sweetcorn (frozen)
- 150 ml Milk
- 10 Fennel Seeds
- 5 Black Peppercorns
- 85 g Breadcrumbs
- 60 g Grated Parmesan
- Bunch of finely chopped dill
- 1 Teaspoon Lemon rind chopped
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