Ingredients
- 1/2 pound cod
- 2 cups milk
- 2 tablespoons butter
- 2 leeks (sliced thin)
- 3 tablespoons flour
- 1 tablespoon horseradish
- 1 cup frozen peas
- 1/4 cup chopped dill (set aside a few sprigs for garnish)
- zest of 1 lemon
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 8 ounces boneless smoked trout
- 2 cups prepared and seasoned mashed potatoes
- 2 tablespoons butter (melted)
Servings: servings
Instructions
- Preheat oven to 400 F. In a medium saucepan, place cod and pour in milk. Slowly heat until milk is steaming and fish is poached, about 5 to 7 minutes. Remove cod and separate into small pieces, removing any skin. Set aside.
- In a medium skillet, melt 2 tablespoons of butter. Add sliced leeks and sauté for about 5 minutes. Stir in flour for 1 minute, or until it begins to smell nutty. Gradually whisk in horseradish and milk from poaching. Continue to whisk as sauce thickens for a few minutes. Add peas, dill, lemon zest, salt, pepper, cod, and flaked smoked trout, stirring to combine. Divide into 4 individual ramekins.
- Use a piping bag or spatula to spread mashed potatoes onto the top of each ramekin, then brush with melted butter. Place ramekins onto a baking sheet to avoid dripping and bake for 15 to 20 minutes, until golden and bubbling. Garnish with dill sprigs.
Recipe Notes
Per serving: 522 calories, 21 grams fat (10 grams saturated fat), 45 grams total carbohydrates, 4 grams fiber, 39 grams protein.
