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Smoked haddock topped with cheddar and leek recipe

43 ratings

Treat yourself to a cosy night in with a deliciously comforting dinner of grilled smoked haddock, served up with an indulgently fluffy, creamy mash. See method

Serves 2
20 mins to prepare and 20-25 mins to cook
516 calories / serving
Gluten-free

Ingredients

350g desiree potatoes, peeled and halved
knob of butter
1 leek, trimmed and sliced
50g extra mature Cheddar
2 spring onions, chopped
3 tsp wholegrain mustard
2 tbsp double cream
1 tbsp chopped flat-leaf parsley, plus extra to serve
2 x 150g smoked haddock loins
220g vine cherry tomatoes

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
2165kj
516kcal 26%
Fat
23g 33%
Saturates
13g 66%
Sugars
8g 8%
Salt
3.1g 51%

of the reference intake
Carbohydrate 36.8g Protein 42.4g Fibre 4.7g

Method

Preheat the grill to medium. In a medium pan of salted water, bring the potatoes to the boil, then reduce the heat and cover. Simmer for 20-25 mins, until tender.
Meanwhile, melt half the butter in a small pan and add the leeks. Cover and sauté for 5 mins. Transfer to a small bowl and add the cheese, spring onions, 2 tsp mustard, 1 tbsp double cream and the parsley. Season and mix well.
Line a large grill tray with foil and put the haddock loins on top. Pile the Cheddar and leek topping onto the fish and nestle the tomatoes alongside.
Grill the fish and tomatoes for 12-15 mins, until the fish flakes and is cooked through and the topping is golden.
Drain the cooked potatoes and leave to steam for 1 min. Using a potato masher, mash well, then mix in the remaining cream, butter and mustard. Serve alongside the fish and tomatoes, and garnish with a handful of parsley.

See more Haddock recipes