- 400g undyed smoked haddock fillets
- few peppercorns
- 1 bay leaf
- 500ml semi-skimmed milk
- 700ml stock Use veg or fish stock if you like, although as smoked haddock has such a strong character, you can get away with using chicken or turkey stock
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- ¼ tsp cumin seeds
- 4 leeks, thinly sliced into rings
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 4 medium potatoes, cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
Put the fish, peppercorns and bay leaf into a large, shallow pan, then cover with the milk and stock. Bring to a very gentle simmer, then poach the fish for 5-8 mins, skin-side down, until it just starts to flake at the thickest part. Lift out the fish and set aside.
Meanwhile, heat the butter in a large saucepan, then soften the leeks for 10 mins without colouring. Once soft, turn up the heat a little and add the cumin seeds, frying until they sizzle and start to smell toasty. Tip in the potatoes, then add the poaching liquid and simmer for 20 mins until the potatoes are tender and starting to fall apart. Just before serving, flake the fish and stir through. Spoon into shallow bowls and serve.