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Smoked Haddock Fillet with Potato, Leek and a Chive Sauce

This recipe has been reproduced with the kind permission of The North East of Scotland Fisheries Development Partnership.

In 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.

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2 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 vegetables
Salt and pepper
Chopped chives for garnish
30g (1oz) unsalted butter

Chive Sauce:
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


  • Thinly slice potatoes on mandolin, chop leeks in rounds.
  • Lightly butter a small baking dish then layer potatoes and leek alternatively seasoning lightly each layer.
  • Pour over vegetable stock (this will not cover vegetables, just enough to cook them).
  • Cover dish with foil, place in a preheated oven (425°F / 200°C) and cook until tender, about 30 minutes.
  • Remove foil then dot with remainder of butter and cook for a further 5 minutes.
  • To 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.
  • Cut haddock fillets in half across fillet.
  • Put a little oil in sauté pan, place on heat.
  • When 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).


  • Spoon 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. Serve immediately.

David Wilson
for The North East of Scotland Fisheries Development Partnership