Fiskesuppe Toast Melts with Cod, Salmon and Prawns

Method

1. Heat the oven to 220 °C. Spread one side of each bread slice thinly with some of the butter, lay them on a tray and toast in the oven for 5 min until crisp. Pre-toasting stops the sauce making the bread soggy.

   Add in this stepSourdough or country bread (1.5 cm slices) 4Butter 5 g

   oven

2. Melt the rest of the butter in a 18 cm pan, add the leek and carrot and cook on medium heat for 3 min until soft but not coloured.

   Add in this stepButter 15 gLeek, finely chopped 40 gCarrot, finely grated 40 g

   medium heat

3. Sprinkle in the flour and stir for 1 minute, then add the milk a little at a time, stirring out any lumps. Cook on medium-low heat for 2 min, stirring, until thick enough to sit on a spoon without running off; a thin sauce will soak the bread.

   Add in this stepPlain (all-purpose) flour 12 gMilk 120 ml

   medium-low heat

4. Remove any bones from the white fish and salmon, cut into 2 cm cubes, add to the sauce and cook on low heat for 3 min, turning gently from the bottom with a spatula. Turn off the heat as soon as the fish turns opaque; it finishes cooking in the oven.

   Add in this stepSkinless white fish fillet (cod or similar) 120 gSkinless salmon fillet 80 g

   low heat

5. Fold in the prawns, dill and lemon zest and juice, season with salt and white pepper, and mix lightly so the fish doesn't break up too much.

   Add in this stepCooked peeled prawns 50 gDill, chopped 2 tbspLemon (zest and juice) ½Salt to tasteWhite pepper to taste

6. Pile the fish mixture generously onto the toasts right to the edges and cover with the cheese. Bake on the top shelf of the oven at 220 °C for 6 min, until the cheese is bubbling and spotted golden and the topping is piping hot. Scatter with a little more dill, cut in half and eat straight away.

   Add in this stepGrated melting cheese (Emmental, Gouda or similar) 60 g

   oven