- 2 large potatoes
- 3 leeks
- 1 garlic clove
- A handful of flat leaf parsley
- A handful of mint, leaves only
- 2 tsp smoked paprika
- 2 haddock fillets
- 2 tbsp half fat crème fraîche
- ½ tbsp + 2 tsp olive oil
- Sea salt
- Freshly ground pepper
- 2-3 tbsp cold water (optional)
Prep: 15mins | Cook: 50 mins
1. Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes (no need to peel them) and cut them into finger-sized chips. Tumble the chips into a roasting tin and toss them with ½ tbsp olive oil and some salt and pepper. Slide into the oven and roast for 30 mins till lightly browned.
2. While the chips are roasting, trim the roots and top 3cm from the leeks and wash out any grit. Thinly slice the leeks. Peel and thinly slice the garlic. Finely chop the parsley leaves and talks, and the mint leaves.
3. When the potatoes have cooked for 30 mins, take the tin out of the oven. Dust over 2 tsp smoked paprika and turn the chips over a few times to coat them. Slide back into the oven for 10 mins.
4. Place a frying pan on a low heat and add 2 tsp olive oil. Add the leeks and garlic with a pinch of salt and pepper and cook for 8-10 mins till softened. If the they start to brown too quickly, turn the heat down and add 2-3 tbsp water.
5. When the chips have cooked for a total of 40 mins, push them to the sides of the tin. Add the haddock fillets, season with salt and pepper and slide back into the oven for 7-8 mins. If the chips look they don't need any longer in the oven, take them out of the tin and pop them on a plate before you add the haddock. Keep the chips warm in the bottom of the oven.
6. When the leeks have cooked for 10 mins, stir in 2 tbsp half fat crème fraîche. Taste and add more salt or pepper if you think it needs it.
7. Remove the tin from the oven. The fish should be cooked through – it should be opaque and should flake easily when pressed with the back of a fork. Cook it a little longer if you need to. Serve the haddock with the chips and creamed leeks, garnished with the chopped herbs.