Creamed Leeks and Smoked Haddock Recipe
Two versatile ways to serve creamy leeks and smoked haddock which takes them from a tasty snack to a hearty supper dish quickly.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1cup milk
- 6black peppercorns
- 1bay leaf
- 8ounces smoked haddock (flaked)
- Tiny pinch nutmeg
- 2tablespoons butter
- 1pound leeks (cleaned and chopped to 2 centimeters rounds)
- 2tablespoons plain all-purpose flour
- ¼cup single cream
- 2tablespoons breadcrumbs
- Sea salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
Step 1
Gather the ingredients.Step 2
Place the milk, peppercorns, bay leaf , haddock and nutmeg into a large saucepan. Bring to a gentle simmer and poach the fish for 5 minutes.Step 3
Remove from the heat, then carefully remove the fish from the milk with a slotted spoon. Strain the milk and keep to one side.Step 4
In a large frying saucepan, over medium heat melt the butter until foaming but not burned.Step 5
Add the finely sliced leeks, cover with a tight-fitting lid and cook for 10 mins, shaking the pan occasionally. The leeks are cooked when they are wilted and soft.Step 6
Remove the lid, add the flour and stir. Cook for two mins stirring constantly, then add the reserved milk and repeat.Step 7
Cook the leek mixture over a medium flame for a further five minutes. If the mixture thickens too much, add a little more milk.Step 8
Lower the heat, add the haddock and cook gently until the haddock is warmed through - approximately 10 minutes. At this point, you can serve the leeks on toasted sourdough topped with the haddock. Season with a little salt and pepper.