Haddock is a great alternative to cod, and so this simple and yet nourishing dish ought to please most fish lovers, while its composition also proves that simplicity is always the key when cooking, as I am confident you will agree when you eventually get around to trying this recipe for yourself.
Ingredients (Serves 4)
Large Slug of Olive Oil
2 Leeks (Trimmed, Split and Finely Sliced)
4 Decent Sized Fresh Haddock Fillets (Un-skinned)
50g Green Beans (Trimmed and Chopped)
200ml Double Cream
Tsp English Mustard
Handful of Fresh Flat Leaf Parsley
Salt and Freshly Ground Pepper to taste
How to Cook
1. Place the haddock fillets on a plate, brush with a little olive oil and sprinkle with salt and pepper, before setting aside.
2. Heat the oil in a non-stick sauce pan (or similar), add the leeks and beans, and gently fry until soft and tender, straining off any residual liquid that appears.
3. Add the cream, salt and pepper, mustard and gently simmer in the cream until suitably thickened.
4. Add some oil to a non-stick frying pan, and gently fry the haddock fillets until browned underneath.
5. Place the partially cooked fillets on a non-stick roasting tray in the centre of an oven, (preheated to 170°) and continue to cook them for another 3-4 minutes.
6. Remove the fillets, place the cooked vegetables in the center of four plates, gently resting each haddock fillet on top, and then carefully spoon the sauce over the top before serving.
This particular meal is perfect with a nice side of mashed or roast potatoes, and goes equally well with a crisp leaf salad and chilled white wine, if preferred.