Recipes
Date posted: 23/02/2021
Ingredients
| Haddock fillet boned | 1 |
| Everyday Favourites plain white flour | 20g |
| Unsalted butter | 40g |
| Shallot banana | 30g |
| Leek green | 110g |
| White wine | 30ml |
| Double cream | 60ml |
| Everyday Favourites cracked black peppercorn | |
| Mid potatoes | 120g |
| Everyday Favourites coarse grain mustard | 6ml |
Method
- Remove haddock from packaging, place on a tray, cover in clingfilm and place into the fridge
- Place the plain white flour onto a flat tray and place to one side
- 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.
- Add the white wine to the saucepan and reduce, finish with the double cream and cracked black pepper. Keep warm
- Peel the potatoes and cook until tender, drain, lightly crush and fold in the course grain mustard. Keep warm
- Remove haddock form fridge, dust in plain flour and season with salt & pepper
- 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.
- To serve, place the haddock onto your chosen plate, add your crushed potatoes and top with the creamed leeks.