Ingredients
Serves 4
- 2 leeks, cleaned, washed and sliced
- Knob of butter
- Oil
- 800g haddock, divided into 4 pieces and skin removed
- 100ml of dry white wine
- 1 shallot, finely diced
- ½ lemon juiced
- 50ml of cream
- Handful of flat-leaf parsley, chopped
- Salt and pepper
Method
For the leeks
- Add the leeks to a small pot, add a little butter and salt and pepper. Cook them over low heat for about 5-8 minutes. Turn them off once they are ready. They should have softened and have a shine to them.
To cook the fish
- Place a pan on over medium heat, while the pan is warming you can season the fish with salt and pepper. Once hot, add a little oil then add the fish.
- Cook over medium to high heat for about 3 minutes and then turn over, turn down the heat and continue to cook for another 2-3 minutes (depending on the thickness).
- Remove the fish from the pan and place the fish on a plate or tray and keep in a warm place while you make the sauce.
For the sauce
- Drain off the excess oil from the pan, put it back on over a higher heat, add the wine, lemon juice and the diced shallots. Let this reduce for about 2-3 minutes.
- Add in the cream, parsley and a little salt and pepper. Cook for about 30 seconds.
To serve
- Place the leeks on the centre of your plates. Put the fish on top and pour the sauce over it.
