Smoked haddock, leeks and pearl barley
- October 2014
- Serves 4
- Hands-on time 25 min, simmering time 25 min
We’ve used a classic poaching technique to produce a lovely melt in the mouth haddock recipe. Serve with pearl barley or ready-cooked spelt.
- 13g fat (7.3g saturated)
- 34.6g protein
- 54g carbs (3.8g sugars)
- 2.5g fibre
- 3g salt
Use a pouch of ready-cooked spelt instead of pearl barley. Heat, then stir into the leeks in step 2.
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