👨‍🍳 Instruktioner

1. 1

   Preheat oven to 190°C (170°C fan/Gas Mark 5).

   💡 Proffstips: Ensure oven is fully preheated before baking.
2. 2

   If using mussels, steam them open in a separate pan with a splash of water or white wine until they just open. Discard any that remain closed. Reserve the liquor.

   ⏱️ 5 minutes
3. 3

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

   ⏱️ 7 minutes
4. 4

   Stir in the rolled oats and cook for 1 minute until lightly toasted.

   ⏱️ 1 minute
5. 5

   Pour in the double cream, milk, and reserved mussel liquor (if used). Bring to a gentle simmer, stirring constantly until the mixture thickens slightly.

   💡 Proffstips: Don't boil vigorously, just a gentle simmer to thicken.
6. 6

   Remove from heat and stir in the chopped spring onions, parsley, dill, chives, lemon zest, salt, and pepper.

   💡 Proffstips: Taste and adjust seasoning before adding seafood.
7. 7

   Gently fold in the mixed seafood (cod, haddock, salmon, prawns, and cooked mussels).

   💡 Proffstips: Be careful not to break up the fish too much.
8. 8

   Pour the mixture into a greased ovenproof baking dish.

   💡 Proffstips: A shallow dish works best for even cooking.
9. 9

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

   ⏱️ 30 minutes

   💡 Proffstips: The oats will form a slightly crisp crust.
10. 10

    Let stand for a few minutes before serving.

    💡 Proffstips: Serve hot, perhaps with a side of crusty bread or a simple green salad.