👨‍🍳 作り方

1. 1

   Preheat oven to 190°C (170°C fan/gas mark 5).

   💡 プロのコツ: Ensures a good crust and cooks the seafood through.
2. 2

   Melt butter in a saucepan over medium heat. Add the sliced leeks and cook until softened, about 5-7 minutes.

   ⏱️ 5-7 minutes
3. 3

   Stir in the flour and cook for 1 minute, stirring constantly, to make a roux.

   ⏱️ 1 minute
4. 4

   Gradually whisk in the warm milk and fish stock until smooth. Bring to a simmer, stirring, until the sauce thickens.

   💡 プロのコツ: Whisking prevents lumps.
5. 5

   Stir in the chopped dill, lemon zest, salt, and white pepper. Taste and adjust seasoning.

   💡 プロのコツ: Dill and lemon are classic pairings with seafood.
6. 6

   Gently fold in the cod/haddock chunks, prawns, and mussels into the sauce.

   💡 プロのコツ: Be careful not to break up the fish too much.
7. 7

   Pour the seafood mixture into a gratin dish or individual ramekins.

   💡 プロのコツ: Ensure an even distribution of seafood.
8. 8

   In a small bowl, mix the rolled oats and grated cheddar cheese.

   💡 プロのコツ: This creates a crunchy, cheesy topping.
9. 9

   Sprinkle the oat and cheese mixture evenly over the seafood.

   💡 プロのコツ: Cover the entire surface for a good crust.
10. 10

    Bake for 25-30 minutes, or until the topping is golden brown and the seafood is cooked through and bubbling.

    ⏱️ 25-30 minutes

    💡 プロのコツ: Mussels should have opened; discard any that remain closed.
11. 11

    Garnish with fresh chopped parsley before serving.

    💡 プロのコツ: Adds a fresh herbaceous note.