Smoked Haddock and Leeks

A real marriage! We used to have the old fashioned bright yellow fish in this house as it was what we were brought up on,  but have learnt to love the milder flavour of natural smoked haddock and this recipe suits its delicacy. It is also quick and easy.

Smoked Haddock and Leeks

For two or three but easily adapted

A portion of fish per person
2 leeks
Several small cooked potatoes; the salad types are the best for this
A few spoonfuls of double cream or creme fraiche

1. Put the fish into a pan and cover with boiling water so that it is just covered. Add a little veg stock powder, fish stock cube crumbled or even part of a chicken stock cube.
2. Let it come up to bubbling. Immediately turn the heat off. After 3/4 minutes turn each piece of fish over and wait another 2/3 minutes. Then lift the fish out and put on a plate. When it has cooled a little, take the skins off. You want the fish just flaking but not over cooked.
3. While this is happening, soften the sliced leeks in a wide pan with 1oz or so butter.
4. Add the sliced potatoes and some of the liquid from the fish cooking, just enough to cover. Let this cook very gently together on a low heat.
5. Season with pepper.
6. Add the cream, as much as you like and enough to give you a sauce.
7. Now place the fish on top of the mixture in the pan, cover with a lid and keep it all on a low heat until the fish has reheated, maybe 5 minutes at the most
8. Garnish with chopped parsley if you happen to have it and serve with a green vegetable.