Saturday, September 08, 2012

Smoked Haddock with Bacon and Leeks


I remember going to a 'posh' restaurant and being served undyed smoked haddock. They served the fish on top of a mound of mashed potato.....I've never forgotten how dull that meal looked.  It's definitely dyed smoked haddock for me every time!

There are a lot of buttery juices after the fish has cooked, I placed my cooked new potatoes and leeks in the tray and turned them in those fabulous juices.  This is a quick and tasty fish dish with only a few ingredients, it was really delicious too.

You will need:

Serves: 4

50g softened butter, 2 tablespoons finely chopped parsley, few rashers streaky bacon, 4 smoked haddock fillets, 2 tablespoons lemon juice, freshly ground pepper, 2 chopped leeks.

1. Place the butter into a bowl, add the chopped herbs, mix together.
2. Grill the bacon until crispy, drain and set aside.
3. Put the fish fillets onto a foil lined baking tray, grease the foil and spread the herb butter over the fillets.
4. Sprinkle the lemon juice over and season with black pepper.
5. Grill for 6 minutes or until the fish is cooked.
6. Cook the leeks in boiling water, drain. Add to the tray in which the fish has cooked and coat with the buttery juices.
7. Crumble over the reserved bacon.

4 comments :

The Caked Crusader said...

I love smoked haddock but always go for the undyed - it's harder to find though. This looks a lovely meal

Sylvie said...

Undyed for me, but what a great flavour combination either way!

Jacqueline @Howtobeagourmand said...

I saw this recipe a few days ago and meant to comment earlier. Beautiful recipe - full of the ingredients I love. Great idea to cook everything in foil too - less washing up - Yay!

Carole said...

Maggie, thanks for joining in the Food on Friday fun. Cheers

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