Ingredients

Ingredients
Serves 6
500g x Smoked Haddock
1 Pint of Milk
2 Cloves
2 Bay Leaves
Parsley Stalks
1 Onion (chopped)
300g Butter
1oz Flour
Salt Pepper
6 Egg Yolks
3 Shallots (chopped)
4 Cloves of Black Pepper
Tarragon Stalks
200ml White Wine Vinegar
100ml White Wine
10 Eggs
200g Grated Parmesan

Method

In a Pan bring the milk, cloves, bay leaves, parsley stalks and onion up to the boil.
Remove from the heat and leave to infuse.
Reduce down the white wine, white wine vinegar, black pepper, tarragon stalks to a glaze and leave to cool.
Bring the milk back up to simmer and place the smoked haddock in. Take the pan off the heat and allow the fish to gently cook and cool down.
Blend 10 eggs and pass through a chinoise.
Take the haddock out of the milk and flake the fish.
Pass the milk mix into a saucepan and heat. In a separate pan melt 1oz of butter then add the flour and cook the roux out.
Slowly add the milk mix, whisking the whole time.
When made and cooked out remove from heat.
Make a hollandaise sauce with the shallot reduction, 2 egg yolks and 250 of melted butter. In Blinis pans cook the blended egg mix until just soft.
Then add the flaked haddock, sprinkle with the grated parmesan.
Mix together 1 tablespoon of béchamel with 1 tablespoon of hollandaise and one egg yolk per person.
Spoon this mix on top of the haddock and glaze under the grill.
Serve in the Blinis pans.

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