Smoked Fish in White Wine Sauce

When a neighbour slings you a freshly caught and smoked fish, well it’s a good day indeed! My nana used to make a version of this dish when we were kids and she’d serve it on buttery toast and it was always, and still is, pure comfort food.

Serves 2

INGREDIENTS

• 2 tbsp butter

• 1 leek, sliced

• 2 tbsp plain flour

• ¼ tsp white pepper

• ¼ cup white wine

• 1 cup vege stock + more if needed

• Splash of cream

• 300-400g smoked fish

• Squeeze of lemon juice

• Handful of parsley, chopped

METHOD

1. Melt butter in a saucepan and gently saute the chopped leek until soft.  Add flour and stir to form a paste and cook for 30 seconds. Pour in wine and simmer for 1 minute. Stir in stock and simmer, stirring, until thickened – about 5 minutes. Add a splash of cream and season with pepper, remembering that smoked fish can be salty so you probably won’t need to add salt. Flake in fish and heat through, without stirring.

2. Squeeze in lemon juice and add parsley to serve on toast or with rice.

Nici’s note: If you don’t have access to fresh smoked fish, you can always use tinned and it’s still great!

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