Kilmore Quay Fisherman's Pie

Ingredients

• 2 tablespoons bread crumbs 
• 0.3 cup carrots diced
• 3 tablespoons cilantro leaves roughly chopped
• 1.5 cups corn flakes 
• 0.5 cup cooking wine dry white
• 2 cups fish stock 
• 4 cups haddock boneless cut into a large dice
• 2  hardboiled eggs chopped
• 0.8 cup heavy cream 
• 4 servings kosher salt and pepper black freshly ground
• 1 cup leek diced
• 0.5 teaspoon juice of lemon 
• 0.5  onion diced
• 1 tablespoon parsley leaves chopped
• 1 cup potatoes diced
• 0.8 cup salmon smoked chopped
• 0.5 cup butter unsalted

Equipment

• bowl
• sauce pan
• ladle
• oven
• ramekin

Directions

1. Preheat the oven to 350 degrees F.
2. In bowl, mix the cornflakes, egg, bread crumbs, and parsley. Set the topping aside.
3. Heat the butter in a large saucepan over medium heat.
4. Add the leek, carrot and onion and cook, stirring, until tender.
5. Add the wine and reduce by half.
6. Add the stock and potato and bring to a boil. Lower the heat and simmer until the potato is tender.
7. Add the haddock, and salmon and simmer, covered, until just cooked through, about 5 minutes.
8. Add the cream and cilantro and bring to a boil. Stir in the lemon juice. Season with salt and pepper, to taste.
9. Ladle the fish mixture into 4 (6-inch) round ovenproof bowls or ramekins.
10. Sprinkle with the topping and bake until lightly browned, about 10 minutes.
11. Serve immediately.