500ml |
milk |
1/2 |
onion, studded with 3 |
2 |
bay leaves |
4 |
black peppercorns |
400g |
skinless and boneless fi, such as blue-eye or trevally |
20g |
butter |
1 tablespoon |
olive |
2 |
celery stalks, diced |
1/2 |
leek, thinly sliced, white part only |
2 |
spring onions, chopped |
3 tablespoons |
plain fl |
1 |
smoked trout, about 300, skin and bones removed, |
3 |
large eggs, hard-boiled, peeled and cut into wedges |
60g |
frozen peas |
1 tablespoon |
lemon, juiced |
2 tablespoons |
chopped dill |
2 tablespoons |
chopped |
1 tablespoon |
capers, rinsed and chopped |
|
sea salt and freshly ground black pepper |