Creamed Leeks and Smoked Haddock Recipe
Creamy leeks and smoked haddock offer a versatile dish suitable for both a quick snack and a hearty supper.
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Instructions
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In a large saucepan, combine milk, peppercorns, bay leaf, haddock, and nutmeg; simmer gently to poach the fish for 5 minutes.
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Remove the haddock with a slotted spoon and set aside; strain and reserve the poaching milk.
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Melt butter in a large frying pan over medium heat until foaming.
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Add sliced leeks, cover, and cook for 10 minutes, shaking occasionally, until soft and wilted.
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Stir in flour and cook for 2 minutes; gradually add the reserved milk, stirring constantly, then cook for another 5 minutes over medium heat, adjusting thickness with more milk if needed.
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Reduce heat, add the poached haddock, and gently warm for about 10 minutes.
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Serve on toasted sourdough and season with salt and pepper.