Creamed Leeks and Smoked Haddock Recipe

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 05/27/22
Haddock and leek Clafoutis
Viel, Pierre Louis / Getty Images
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 2 servings
Nutrition Facts (per serving)
491 Calories
21g Fat
40g Carbs
38g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2
Amount per serving
Calories 491
% Daily Value*
Total Fat 21g 27%
Saturated Fat 12g 62%
Cholesterol 146mg 49%
Sodium 1295mg 56%
Total Carbohydrate 40g 15%
Dietary Fiber 5g 17%
Total Sugars 12g
Protein 38g
Vitamin C 10mg 50%
Calcium 342mg 26%
Iron 6mg 31%
Potassium 1000mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Leeks are a popular vegetable year-round, you will find them in so many British and Irish recipes. Add into the mix smoked haddock which is equally popular in many recipes, and you have an ever-increasing repertoire. 

 I first came across a version of this dish of Leeks and Smoked Haddock in Cornwall at the renowned St Kew Inn near Bodmin. It was served as a lunchtime starter dish. 

Racking up the dish somewhat turns it into a lovely supper dish, and with this recipe, once cold can be cut into pieces and are super in a lunch or picnic box. Serve the dish from when the leeks and cream sauce are made.

Ingredients

  • 1 cup milk

  • 6 blackpeppercorns

  • 1 leaf bay leaf

  • 8 ounces smoked haddock, flaked

  • 1 pinch nutmeg

  • 2 tablespoons unsalted butter

  • 1 pound leeks, cleaned and chopped into rounds

  • 2 tablespoons all-purpose flour

  • 1/4 cup cream

  • 2 tablespoons breadcrumbs

  • 1/4 teaspoon sea salt, or to taste

  • 1 teaspoon ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Place the milk, peppercorns, bay leaf, haddock and nutmeg into a large saucepan. Bring to a gentle simmer and poach the fish for 5 minutes.

  3. Remove from the heat, then carefully remove the fish from the milk with a slotted spoon. Strain the milk and keep to one side.

  4. In a large frying saucepan, over medium heat melt the butter until foaming but not burned.

  5. Add the finely sliced leeks, cover with a tight-fitting lid and cook for 10 mins, shaking the pan occasionally. The leeks are cooked when they are wilted and soft. 

  6. Remove the lid, add the flour and stir. Cook for two mins stirring constantly, then add the reserved milk and repeat.

  7. Cook the leek mixture over a medium flame for a further five minutes. If the mixture thickens too much, add a little more milk.

  8. Lower the heat, add the haddock and cook gently until the haddock is warmed through - approximately 10 minutes. At this point, you can serve the leeks on toasted sourdough topped with the haddock. Season with a little salt and pepper. 

Recipe Variation

For a more hearty, second dish, continue by baking the dish in the oven for a more substantial dish lovely with crusty bread and a fresh, green salad: 

  1. Generously grease a small, square ovenproof baking dish approximately 15 cm x 15 cm. Put half the leeks into the dish and spread evenly. Flake the smoked haddock on top and finish with another layer of leeks. 
  2. Pour the cream over the fish and leeks mixture followed by the breadcrumbs. Dot with the butter and cook in an oven preheated to 400 F for 15 minutes until the top is golden brown. 
  3. Serve with thick chunks of toasted bread with a side salad

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