A tasty, hearty dish after a long coastal walk. Even if you don’t have a coast near by you this simple dish is still worth a try.

Ingredients

600g smoked haddock fillets
2 medium leeks
50g butter
200ml double cream
500ml whole milk
1 bay leaf
1 thyme stalk
6 peppercorns
1 tbsp freshly chopped chives
1/2 juice of lemon
4 slices of wholemeal bread for toast
2 pickled walnuts

Method

​First poach the haddock

Heat the milk with the bay leaf, thyme and peppercorns in a large saucepan until almost boiling. Place the haddock fillets in to the milk and allow to simmer for 5 minutes. Remove from the heat and leave to one side.

For the leeks

Remove the dark green end of the leeks and discard. Slice the remainder of the leeks length ways in half and then slice across so you have half moon shaped slices about 1 cm thick. Melt the butter in a pan and when foaming add the leeks and cook gently on a low to medium heat for around 10 minutes until very soft without the leeks browning at all. Season with salt and add the double cream. Reduce the cream by half on a medium to high heat then remove from the heat.

Remove the haddock from the milk and flake into the leeks. Add a couple of tablespoons of the poaching milk, the chopped chives, and some of the lemon juice, and gently fold the haddock in to the leeks. Adjust the seasoning, adding more lemon juice if required.

Serve on some toast with a slice or two of pickled walnut. Enjoy!