Smoked haddock with leeks, lime and curry butter recipe | Sainsbury`s Magazine (2024)

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Serves: 4

Smoked haddock with leeks, lime and curry butter recipe | Sainsbury`s Magazine (2)Prep time: 40§

Smoked haddock with leeks, lime and curry butter recipe | Sainsbury`s Magazine (3)Total time:

Smoked haddock with leeks, lime and curry butter recipe | Sainsbury`s Magazine (4)

Recipe photograph by Mike English

Recipe by Mitch Tonks

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This is a restaurant-style dish that's perfect for easy entertaining. It's lovely served with a bowl of new potatoes

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Fish Mains Gluten-free Summer Seafood Weekend Indian

Nutritional information (per serving)

Calories

452Kcal

Fat

31gr

Saturates

19gr

Carbs

5gr

Sugars

4gr

Fibre

4gr

Salt

2.8gr

Smoked haddock with leeks, lime and curry butter recipe | Sainsbury`s Magazine (7)

Mitch Tonks

Chef Mitch Tonks co-owns the award-winning Seahorse restaurant in Dartmouth, along with the six-strong Devon chain of Rockfish restaurants. He is also an ambassador with the Marine Stewardship Council [MSC], which sets standards for sustainable fishing.

See more of Mitch Tonks’s recipes

Smoked haddock with leeks, lime and curry butter recipe | Sainsbury`s Magazine (8)

Mitch Tonks

Chef Mitch Tonks co-owns the award-winning Seahorse restaurant in Dartmouth, along with the six-strong Devon chain of Rockfish restaurants. He is also an ambassador with the Marine Stewardship Council [MSC], which sets standards for sustainable fishing.

See more of Mitch Tonks’s recipes

Subscribe to Sainsbury’s magazine

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Ingredients

  • 75g soft butter
  • ½ tbsp mild curry powder
  • a pinch of ground turmeric
  • ½ tsp garam masala
  • 2 tbsp finely chopped coriander, plus extra to serve
  • zest and juice of 1 lime
  • 8 curry leaves, optional
  • sunflower oil, to grease
  • 4 chunky pieces of MSC (undyed) smoked haddock (available from the fish counter in store), about 150g each
  • 500g leeks, trimmed
  • 100ml double cream
  • 75-100ml vegetable stock

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Step by step

  1. Mash the butter together with the spices, coriander, lime zest, half the lime juice and seasoning in a small bowl. If using dried curry leaves rather than fresh, soak them in a small bowl of boiling water for a few minutes, then drain.
  2. Heat the oven to 180°C, fan 160°C, gas 4. Use 2 large sheets of foil to line a baking tray, placing one each way to form a cross, leaving plenty of extra foil hanging over to form a parcel. Brush the foil very lightly with oil, add the smoked haddock and top each piece with 1 teaspoon of curry butter and a couple of curry leaves. Fold the foil over a couple of times to create a tight seal, but with room inside the parcel for steam to build up and cook the fish.
  3. Cut each leek in half lengthways. Place cut-side down on the chopping board then slice very finely on an angle, to give julienne threads. Melt 3 tablespoons of the curry butter in a saucepan, add the leeks and a pinch of salt and cook, covered but stirring once or twice, for about 6 minutes until wilted and sweet but still quite bright green.
  4. Meanwhile, cook the smoked haddock for 12-15 minutes in the oven until cooked through and starting to flake.
  5. When the leeks are soft, add the rest of the curry butter and the cream and heat gently. Add enough stock to give a light sauce consistency. Add a good squeeze of lime juice and seasoning to taste, then divide between 4 plates. Remove the skin from the fish and serve the haddock on top of the leeks, scattered with extra coriander.

    Tip

    Choosing sustainable fish

    By choosing seafood with the MSC (Marine Stewardship Council) blue fish logo, you’re supporting independently certified sustainable fisheries in UK coastal waters and all around the world.

    Sustainability is assessed by scientists and marine experts, to help keep fish stocks and habitats healthy, and to ensure that fishing community livelihoods are secure. Plus you can enjoy your seafood knowing that tomorrow there will be plenty more where it came from. For more information, visit msc.org.

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Smoked haddock with leeks, lime and curry butter recipe | Sainsbury`s Magazine (2024)

FAQs

Why cook smoked haddock in milk? ›

Poaching haddock in milk adds a sweetness to the flavour of the fish; you can enhance this flavour by adding aromatics such as black pepper, thyme, garlic and onion. For a more exotic flavour, try adding chilli and ginger or even a spoon of curry powder.

Should smoked haddock be cooked? ›

Smoked haddock is briefly cured with salt (or in brine) and then cold smoked. But after this process the fish is not actually fully cooked and needs to be cooked again. When the smoked haddock has been poached it can also be broken more easily into chunks to be folded into the risotto.

Is smoked haddock very fishy? ›

The smoking process lends the fish an aroma that complements and intensifies its mildly sweet flavour and, once cooked, the flakes are tender, delicious and delicately fishy.

How to cook natural smoked haddock? ›

To poach smoked haddock, bring it nearly to a boil on the stove with some milk and pepper, then simmer it for about 10 minutes. You can also pan-fry smoked haddock by dredging it in a flour-and-herb mixture before frying it in hot oil for about 8 minutes on the first side and a little less on the second.

What is the best way of cooking smoked haddock? ›

You may need a little salt but some smoked haddock is very salty already so be careful. If you use your local fishmonger regularly you will get to know how salty his smoked haddock is. Sprinkle on a few herbs if you like. Seal the foil into a parcel and bake in an oven at 175C for about 20 minutes.

What is the best cooking technique for haddock? ›

Arrange haddock fillets on the prepared baking sheet. Mix onion powder, paprika, garlic powder, black pepper, salt, and cayenne pepper in a small bowl; sprinkle seasoning over fish, then dot with butter. Broil in the preheated oven until fish flakes easily with a fork, 6 to 8 minutes. Serve with lemon wedges.

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