Smoked Haddock Fillet with Potato, Leek
and a Chive Sauce
recipe has been reproduced with the kind permission
of The North East of Scotland Fisheries Development
the Partnership's quest to promote haddock throughout
the United Kingdom, they contacted Grampian and celebrity
chefs for their assistance. This recipe was contributed
by David Wilson.
. . like to find out more and see the list of recipes
x 90g (3oz) smoked haddock fillets
300g (12oz) peeled potato
60g (2oz) chopped leek (white part only)
150ml / scant (1/4 pint) vegetable stock for cooking
Salt and pepper
Chopped chives for garnish
30g (1oz) unsalted butter
150ml (1/4 pint) vegetable stock
75ml (1/8 pint) double cream
60g (2oz) unsalted butter diced
1 level dessertspoon chopped chives
Salt and pepper
slice potatoes on mandolin, chop leeks in rounds.
butter a small baking dish then layer potatoes and
leek alternatively seasoning lightly each layer.
over vegetable stock (this will not cover vegetables,
just enough to cook them).
dish with foil, place in a preheated oven (425°F /
200°C) and cook until tender, about 30 minutes.
foil then dot with remainder of butter and cook for
a further 5 minutes.
make the sauce, put vegetable stock and cream in saucepan,
bring to boil, whisk in diced butter until all is
incorporated in sauce. Add chopped chives, check seasoning,
adjust as necessary.
haddock fillets in half across fillet.
a little oil in sauté pan, place on heat.
almost smoking, place fillets in pan and cook for
11/2 minutes then turn over and cook for further 30
seconds (cooking times may vary depending on thickness
of fish but fish should be undercooked).
potato / leek mixture onto centre of warm plate. Cut
fillet diagonally in half then place on top of potato
/ leek, spoon sauce around. Sprinkle chopped chives
over and place two snipped chives on top of fish.
The North East of Scotland Fisheries Development Partnership