Smoked haddock with spiced cornflakes

Method

1. Poach the haddock in the milk for 2 minutes on a low heat before draining and keeping warm. Reserve the milk.

2. Finely shred the leeks and blanch in boiling water for 3 minutes. Drain in a colander and refresh with plenty of cold running water. Pat the leeks dry with kitchen paper.

3. Melt the butter in a frying pan, add the leeks and cook over a gentle heat, without colouring, until they have softened.

4. Pile three-quarters of the leek mixture into the centre of a serving dish. Break the smoked haddock into large flakes and scatter on top.

5. Combine the cornflakes with the sugar, salt and spices, and scatter on top of the fish.

6. Pour over the reserved warm milk and serve straight away.

Comments                        add a comment

Be the first to add a comment...

Ingredients

70g naturally smoked haddock
300ml Milk
30g Butter
1 large leek

For the spiced cornflakes

100g cornflakes
1/2 tsp Sugar
pinch Salt
pinch ground coriander
pinch ground cumin
pinch Turmeric
pinch Garam masala

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Real Italian food for real food lovers
Great discounts on cookware
Competitions: great prizes up for grabs