Date posted: 23/02/2021

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

  • Serves 1
  • Timing: 21 mins
Votes: 0 Average: 0


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


  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.
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