Kilmore Quay Fisherman's Pie

Ingredients:

• 4 cups large diced boneless haddock
• 3/4 tbsp. chopped smoked salmon
• 1 cup diced potatoes
• 2 cups of fish broth
• 1/2 cup dry white wine
• 1.5 cups cornflakes
• 2 hard-boiled and chopped eggs
• 2 tbsp. breadcrumbs
• 1 tbsp chopped parsley leaves
• 1/2 cup butter
• 1 cup diced leek
• 1/3 cup diced carrots
• 1/2 diced onion
• 3/4 cup heavy cream
• 3 tablespoons coarsely chopped cilantro leaves
• 1/2 teaspoon lemon juice
• Salt and ground black pepper

Preparation:

1. Preheat oven to 180°C.
   
   In a bowl, combine cornflakes, egg, breadcrumbs, and parsley. This will be the top layer.
   
   Heat the butter in a large skillet over medium heat. Add the leeks, carrots, and onions and cook, stirring, until softened. Add the wine and reduce by half.
   
   Pour in the broth, add the potatoes, and bring to a boil. Reduce heat and simmer until the potatoes are tender. Add the haddock and salmon, and simmer, covered, until tender, about 5 minutes.
2. Add the cream and cilantro and bring to a boil. Add the lemon juice. Season with salt and pepper to taste.
   
   Place the fish mixture into 4 round ovenproof bowls (15 cm in diameter) or ramikins. Sprinkle with the cornflake mixture and bake in the oven until golden brown, about 10 minutes. Serve immediately.