Haddock, leek and mushroom pizza topping

Recipe from: 10/1/1992 12:00:00 AM
Ingredients 7
Servings 0
Time

Ingredients

  • 350
    g
    haddock
  • 150
    ml
    béchamel sauce (see tips)
  • 45
    g
    butter
  • 4
    leeks, washed and trimmed
  • 150
    g
    fresh button mushrooms
  • lemon juice to taste
  • 175
    g
    each Parmesan and Emmental cheese, grated
 

Method

 
1. Poach haddock in enough milk to cover; cool and flake. Remove all skin and bones. Strain milk from poaching; measure out 150 ml for béchamel sauce. To make sauce: melt butter in small saucepan, off the heat, add flour with a wooden spoon, gradually add milk and cook over medium heat until thick. 2. Melt butter in a frying pan, add sliced leeks, and cook for 2 to 3 minutes, before adding halved mushrooms. Cook for 2 minutes more. 3. Combine haddock, béchamel sauce and mushroom mixture. Season with lemon juice, salt and pepper. 4. Brush deep-pan pizza dough (see recipe) with herb oil and spoon on a generous helping of topping. Sprinkle on the cheese mixture and bake in a preheated oven at 200 ºC for 30 to 35 minutes.
 

Read more on: poach  |  fish/seafood  |  bake
 

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