Haddock with Creamy, Dreamy Leeks
Clock Image
Prep: 15 mins
Cook: 30 mins
James Brown is our leek farmer in Doncaster. Recently, his leek senses were tingling. Some science later, turns out his contain more sulphur, which makes them taste leekier.
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747 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 sweet potatoes
  • 1 tbsp plain flour
  • A pack of haddock fillets
  • 3 leeks
  • A handful of flat leaf parsley
  • A pot of half fat crème fraîche
  • 1 tbsp Dijon mustard
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil
You'll need
  • Pan with a lid
  • Deep frying pan or wok with a lid
  • Colander
  • Frying pan
Step by step this way
  • 1.

    Fill the kettle and boil it. Peel the sweet potatoes. Roughly chop them. Pop the potatoes in a pan. Add enough hot water to cover them. Pop on the lid. Simmer for 20 mins till the potatoes are soft when pressed with a fork.

  • 2.

    Sprinkle the flour on a plate. Season with salt and pepper. Dip the haddock fillets in the flour on both sides to coat them. Put to one side.

  • 3.

    Trim the leeks. Slice a cross in the top so you can open them out. Rinse out any grit. Finely slice them. Finely chop the leaves from the parsley sprigs.

  • 4.

    Warm 1 tbsp olive oil in a deep frying pan or wok. Add the leeks. Season. Fry over a low heat for 8-10 mins till the leeks are soft but not too coloured.

  • 5.

    Take 2 tbsp out of the crème fraîche and put to one side. Add the rest to the leeks with 1 tbsp Dijon mustard. Gently heat for 1-2 mins till everything is warmed through. Cover. Take off the heat.

  • 6.

    When the sweet potatoes are soft, drain them. Tip them back in their pan. Mash over a low heat till they are smooth. Stir in the crème fraîche you saved in step 5 and some seasoning. Cover. Put to one side.

  • 7.

    Warm 1 tbsp olive oil in a frying pan. Add the haddock fillets. Fry for 2-3 mins. Flip the fish over. Fry for another 2-3 mins till they are golden and cooked through.

  • 8.

    Serve the haddock with the sweet potato mash, creamy, dreamy leeks and the chopped parsley.

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