Creamed Leeks and Smoked Haddock Recipe

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



  1. Step 1

    Gather the ingredients.
  2. 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.
  3. 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.
  4. Step 4

    In a large frying saucepan, over medium heat melt the butter until foaming but not burned.
  5. 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. 
  6. Step 6

    Remove the lid, add the flour and stir. Cook for two mins stirring constantly, then add the reserved milk and repeat.
  7. 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.
  8. 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.