Haddock with creamed leeks, samphire, crayfish and smoked bacon.

Firstly, sorry it’s been so long since I posted on the blog things have been hectic with the new self employment status and also getting married (blogs about both of those to come shortly)

This recipe was inspired by a dish I had on honeymoon in Cornwall, It works really well with Cod, Haddock, Pollack or Monkfish, the cream can also be replaced with proper full fat cream, it’s also quite nice with a squeeze of lemon over the fish too.

The only place I’ve found Samphire locally is Asda, It’s well worth getting if you can…if not try some thinly sliced green beans.

Depending on the thickness of your fish and the size of your potatoes they should be cooked at about the same time. Usually 10-15minutes.

Serves two.

Ingredients

• 2 x haddock loin fillets
• 1 tub of Crayfish tails
• Large handful Samphire
• 3 slices of smoked pancetta or smoked bacon, chopped.
• 1 Leek, thinly sliced.
• 100ml Elmlea low fat double cream
• 3 tablespoons  of Parmesan
• 2 knobs of butter
• Salt
• Pepper
• 5 New potatoes per person
• Small handful of Fresh mint

Method

1. 

   Version 2

   Pre heat oven to 200 degrees C

2. Place the potatoes in a pan of cold water, cover and bring to the boil.
3. Season the haddock with salt and pepper, drizzle with olive oil and place on a baking tray, place the tray in the oven.
4. Add a knob of butter to another pan, when it’s melted add the bacon and fry until crispy. Remove the bacon but leave the fat in the pan
5. Add the leeks and sweat for 5 minutes, then add the samphire followed by the cream, Parmesan and crayfish tails. simmer until your fish is cooked then add the bacon and remove from the heat, taste and season with salt and pepper.
6. Drain your potatoes, melt the second knob of butter in the pan with the potatoes, add the mint with a little salt and pepper, mix well.
7. Place the leek mix on a plate, top with the fish and add your potatoes.
8. Enjoy with a nice crisp pilsner or glass of wine.