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Leek and Spinach Filled Haddock

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Leek and Spinach Stuffed Haddock

Leek and Spinach Stuffed Haddock

Photo © British Leeks
Look at this Leek and Spinach Filled Haddock recipe and you can’t fail to be impressed by a piece of squeaky, fresh haddock combined together with British leeks and spinach. These 3 working together produce a tasty and nutritious dish. Add to this combination a little super-tangy Welsh Goats’ Cheese and you have even more of a delight to behold.

Leeks are the traditional vegetable of Wales, so feature very heavily in Welsh food and of course make a starring role in St David’s celebrations on March 1st (the day the Welsh celebrate their patron saint) though it should be noted, the dish is so good don’t save it for just one day, it will work well year round.

The filling in this recipe will also work with other white fish, lemon sole or monkfish would equally be lovely.

This recipe is based on one from British Leeks, the organisation which champions this wonderful and versatile vegetable.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 Servings

Ingredients:

  • FOR THE FILLING:
  • 25g / 1oz butter
  • 2 leeks trimmed, washed and finely shredded
  • 200 g / 7 oz baby spinach leaves, washed
  • 75g / 3oz creamy Welsh goats’ cheese (if you can’t find Welsh, use any creamy goats’ cheese)
  • 75g / 3oz fresh white breadcrumbs
  • ½ tsp freshly grated nutmeg
  • Sea salt and freshly ground black pepper
  • FOR THE FISH:
  • 4 fillets of fresh haddock, skinned
  • 25g / 1oz unsalted butter
  • 1 unwaxed lemon

Preparation:

Start by making the filling: melt the butter in a large saucepan, add the shredded leeks and cook for 2 – 3 minutes to gently soften (but not brown).

Add the washed spinach leaves to the pan and cook briefly until the spinach is just wilted.

Place the spinach and leek mixture into a colander over the sink. Press gently with a large spoon or potato masher to extract the juices from the vegetables. Add this mixture to the remaining filling ingredients in a large baking bowl and mix thoroughly.

Preheat the oven to 160°C / 325°F / gas 3

Wipe the haddock fillets with a little kitchen paper then lay them onto a chopping board. Divide the filling mixture into 4 and spread evenly onto each fillet. Roll up and should the rolls not stay together use a wooden cocktail stick to secure (remember to remove before serving).

Line a shallow baking dish with baking parchment, place the fillets on the paper then dot with the butter and a good squeeze of lemon juice on each. Cover with a dampened sheet of baking parchment.

Cook in the preheated oven for 20 – 25 minutes, or until the fish is cooked (the fish will be opaque and just breaking up slightly, do not overcook or the fish will become dry).

Serve the fish with new season potatoes (Jersey Royals are particularly good and a handful of fresh watercress or seasonal vegetables.

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