Pan roasted haddock, creamed leeks & course grain mustard crushed potatoes

Method Print recipe

1. Remove haddock from packaging, place on a tray, cover in clingfilm and place into the fridge
2. Place the plain white flour onto a flat tray and place to one side
3. In a saucepan add half the butter, once melted add the diced shallots and sauté quickly until softened. Then add sliced leeks and cook for a further 2-3 minutes until softened.
4. Add the white wine to the saucepan and reduce, finish with the double cream and cracked black pepper. Keep warm
5. Peel the potatoes and cook until tender, drain, lightly crush and fold in the course grain mustard. Keep warm
6. Remove haddock form fridge, dust in plain flour and season with salt & pepper
7. Heat a frying pan, add a tablespoon of oil, place the haddock into the pan and cook on both sides until golden. Then add the remaining butter & baste until core temperature has been reached.
8. To serve, place the haddock onto your chosen plate, add your crushed potatoes and top with the creamed leeks.