Creamed leeks and smoked haddock on toast
- February 2012
- Serves 4
- Hands-on time 20 min, oven time 20-25 min
These are little slices of heaven and make a wonderful lunch or equally heavenly starter – a real crowd pleaser
- 46.2g (27.7g saturated)
- 36.2g (8.8g sugars)
- 300ml whole milk
- 3 fresh bay leaves
- 8 black peppercorns
- 400g piece thick undyed smoked haddock fillet, skin on
- 65g butter, plus extra for spreading
- 600g large leeks, cleaned (see box, left) and cut into 1cm slices
- 25g plain flour
- 150ml double cream
- 4 thick crusty bread slices
- 50g extra-mature Cheddar, grated
- Put the milk, bay leaves, peppercorns and fish into a large saucepan and bring to the boil over a medium heat. Cover and simmer for 5 minutes, then remove from the heat and leave for 3-4 minutes until the fish is cooked through. Lift the fish onto a plate and cool slightly. Break it into large flakes, discarding the skin and any bones. Strain the milk into a bowl. Set aside.
- Preheat the grill to high. Melt the butter in a pan, add the leeks, cover and cook gently for 4-5 minutes until just tender. Uncover and stir in the flour, 160ml of the reserved milk and the cream. Bring to a simmer, stirring, then cook for another 2-3 minutes until thickened. Season, then stir in the flaked smoked haddock.
- Grill the bread on both sides until golden, remove and spread with butter. Spoon the haddock and leek mixture on top, completely covering the toast. Sprinkle with the cheese and grill for 3-4 minutes until golden.
Use smoked mackerel instead of haddock for a saltier kick. Flake straight into the sauce and continue with the recipe.
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