Haddock, Leek and Potato Bake

Haddock, Leek and Potato Bake

 

Haddock, Leek and Potato Bake – haddock fillets in a creamy white sauce with spinach and leeks, topped with crisp sliced potatoes. I have used haddock fillets from Peterhead Fish Company who deliver fresh fish, landed at Peterhead, all over Aberdeenshire. This is a perfect mid-week dinner. I served my Haddock, Leek and Potato Bake with crispy kale: simply toss handfuls of kale with a little olive oil and salt. Bake at 180C for 10 minutes until crisp.


Recipe
Serves 4
Difficulty Rating: Home Cook

Ingredients:

  • Approx 500g haddock fillets (around 5 medium fillets)
  • 2 leeks, finely sliced
  • 3 cloves garlic, finely chopped
  • Glass white wine (optional)
  • 200g spinach
  • 30g plain flour
  • 30g butter, plus extra for brushing
  • 600ml warmed milk
  • 1 tablespoon mustard (I used whole grain)
  • Two tablespoons of freshly chopped parsley
  • 3 large potatoes
  • Salt and white pepper
Method:
  1. First, make the leek mixture. In a large frying pan, add a knob of butter and the sliced leeks. Season with salt and a pinch of white pepper. Fry for 5 minutes over a medium heat until soft but not coloured. Add the finely chopped garlic and continue to cook for a further minute. Add the white wine and bubble for one more minute. Take off the heat.
  2. Meanwhile, make the white sauce. Melt the butter in a saucepan and add the flour, stirring to make a roux. Stir and cook the roux for a few minutes. Gradually add the milk until combined into a creamy sauce. Bubble for 5 minutes. Add the leek mixture, spinach, parsley, mustard and a good grind of salt and a big pinch of white pepper.
  3. Slice three, peeled potatoes into 2cm rounds. Place in a pan of cold, well salted water. Bring to the boil and then remove from the heat. You want them almost fully cooked.
  4. Slice the Haddock into big chunks. Make sure they aren’t too small, or they will overcook too quickly.
  5. Add the Haddock to a large baking dish, mix in the creamy sauce with leeks and spinach and then top with the sliced potatoes. Brush with melted butter. Bake in the oven at 200C for 15 minutes. If the top isn’t browned, finish under the grill.
  6. Serve your Haddock, Leek and Potato Bake with greens, such as crispy kale.

4 Comments

  1. Pingback: Beer Battered Fish and Chips with Tartare Sauce - Documenting My Dinner

  2. Pingback: Smoked Haddock, Leek and Cheese Tart - Documenting My Dinner

  3. Pingback: Classic Fish Pie - Documenting My Dinner

  4. Second time I made this. Superb recipe. Now a firm favourite.

     

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