This wek’s recipe comes from Paul Topliss, head chef at The Mill.
Natural smoked poached haddock on a bed of cream leeks
l 2 x 6oz natural smoked haddock fillets
l 1/2 an onion – fine diced
l 2 cloves of garlic – crushed or fine chopped
l 2 1/2 leeks – halved and sliced
l 1 oz plain flour
l 1 pt milk
l 2 tbsp double cream
l salt and pepper
l Put half-a-pint of milk into a pan with half-a-pint of water and bring to simmering point, add smoked haddock.
l Sweat off the onion and garlic.
l Add the leek and sweat off.
l Stir in the flour and cook out then slowly start adding the remaining milk, bring to the boil then add the cream. Be careful to keep stirring so nothing sticks to the pan. Season.
l Remove the haddock after 6-8mins.
l Serve up the leeks and place the haddock on top.
NOTE: For a variation on the recipe try adding Stilton or Cheddar to the leeks.