1/2 pound haddock, skin removed
16 ounces milk
2 ounces flour
2 1/2 ounces butter
1/2 ounce corn flour, plus 1/2 ounce
4 egg yolks
1 cup Parmesan
1 tablespoon Dijon mustard
8 ounces egg whites
1 (6 ounce) jar double cream
1/2 pound leeks
1 ounce butter
1/2 cup heavy cream
1/4 pound smoked haddock
12 quail eggs, soft boiled, halved
Red Pepper coulis, recipe follows
Saffron sauce, recipe follows
2 ounces chopped chives
3 roasted red peppers, peeled and deseeded
1 cup chicken stock
Salt and pepper
Pinch saffron strands
2 cups fish stock
Salt and pepper
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