From Hentschel
INGREDIENTS
- 1 Knorr Fish Stock Pot (or seafood/fish broth)
- 20g butter
- 20g flour
- 100ml double cream
- 50g handful of grated mild Cheddar cheese
- 100g white fish fillet, chopped into round 2.5cm squares
- 100g salmon fillet, chopped into round 2.5cm squares
- 100g smoked haddock, chopped into round 2.5cm squares
- 100g peeled, headless raw prawns
- 3 hard-boiled eggs, peeled and quartered
- 150g baby leeks, blanched, chopped, patted dry
- 1kg mashed potato (made by peeling 1kg potatoes, boiling until tender and mashing with double cream or milk and 2–3 egg yolks)
- For a healthier option instead of using 100ml of double cream you can use 50ml of cream mixed with 50ml of milk.