Pan Roasted Haddock, Creamed Leeks & Mustard Mash

Pan Roasted Haddock, Creamed Leeks & Mustard Mash

A mouthwatering dish from the “winter warmer” section of chef adam’s secret cookbook - the culinary feelgood equivalent of an open fire

  • Dish Type: Main
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Difficulty: Easy
  • Cuisine type: British

Ingredients

  • 160g Haddock Portions x 2
  • 400g Potatoes
  • 200g Leeks
  • 150ml pot White Wine Fish Cream Sauce
  • 100g Green Beans
  • 20ml Milk + 20g Wholegrain Mustard Mix
  • 20g Unsalted Butter
  • 5g Chervil

Allergens

  • Fish
  • Mustard
  • Milk
  • Sulphites

Method

  1. Wash, peel and rewash the potatoes, cut to an even size and place in a pan and cover with water adding a little salt. Place pan onto the stove and cook until the potatoes are completely tender. Drain off the water, add the butter and mash with a potato masher. When nice and smooth, add the milk and wholegrain mustard Mix, stirring continuously with a spoon until a smooth creamy consistency is reached and season to taste. Cover and keep warm.
  2. Remove any roots from the leeks and cut off any coarse green tops. Split in half, chop finely and then wash, removing any dirt.
  3. Prepare the green beans by removing the stalks and cut into 25mm pieces. Cook in a saucepan of boiling salted water for a few minutes until tender, remove and refresh in some cold water, then drain and retain.
  4. Place the leeks into a saucepan and cover with a lid, place on a gentle heat for about 5 minutes. The leeks will release a lot of water, but be careful that they don’t “catch”, or burn. Strain off the leeks and return to the pan with the cooked beans and fish cream sauce. Season with some freshly ground black pepper to your taste. Bring to the boil and simmer until everything has come together achieving a good consistency.
  5. In a non-stick frying pan, heat a little oil of your choice and place the haddock fillets in, skin side down. Fry gently for about 5 minutes so that the skin is getting golden and crispy. When the fillets are almost cooked through flip them over and add a knob of butter and a squeeze of lemon juice to the pan if you desire, remove from the heat and allow the fish to finish cooking through in the pan.
  6. To serve, spoon two portions of mash onto the plates, alongside the creamed leeks and beans. Carefully lift the haddock fillets on top of the creamed vegetables and garnish with the washed chervil.

Nutrition per serving

  • Per Serving 719kcal / 3007kj
  • Fat 38.3g
  • Saturates 22.2g
  • Carbs 40.3g
  • Sugars 7.1g
  • Protein 49.9g
  • Salt 1.43g