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Smoked haddock and leek sauce

(Recipe from Stonington Seafood)

Ingredients

  • 1lb pack Finnan Haddie (smoked haddock)
  • 2 3/4 cups whole milk
  • 2oz unsalted butter
  • 1 1/2 tbsp plain flour
  • 1/2 tsp turmeric
  • 1 tsp Coleman’s English mustard powder
  • 1 tsp black pepper
  • Pinch cayenne pepper
  • 2 medium leeks diced(?!)

Instructions

Bring the milk to a simmer in a pan then add the fish. Simmer four minutes, remove from heat and let sit a further two minutes. Remove fish and pour milk into a jug.

Once the fish has cooled remove skin and flake into chunks.

Make a white sauce using 1oz butter, the 1 1/2 tbsp flour and the reserved milk — keeping about a third of the milk back for later. Add the turmeric, mustard, cayenne and 1 tsp black pepper.

Saute the leek in the remaining 1oz butter then add to the sauce. Add the haddock and warm through. Thin the sauce if needed with the reserved milk.

Serving suggestions:

  • new or mashed potatoes
  • broccoli, carrots, parsnips
  • with pasta
  • as fish pie filling
  • with fried egg for breakfast

Nutrition

Estimated, per serving

  • Servings: 4
  • Serving size: ~1 cup sauce (fish and leeks, excl. sides)
  • Calories: 365
  • Protein: 32 g
  • Carbs: 17 g
  • Fat: 18 g
  • Saturated fat: 11 g
  • Fiber: 1 g
  • Total sugar: 9 g
  • Sodium: 974 mg