SMOKED HADDOCK & LEEK RISOTTO
There's no tedious stirring with this one - just stick it in the oven until creamy and delicious
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for 4-5 mins, stirring regularly, until just tender. Add the rice and stir for a further 2 mins.
- Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.
- Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving - the steam will soften the spinach.
Nutrition Facts : Calories 444 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 3.34 milligram of sodium
SMOKED HADDOCK, SPRING ONION & SAFFRON TART
Creamy, cheesy and with a delicate smokiness, this tart makes a great change to quiche, but is just as simple to make
Provided by Jane Hornby
Categories Lunch, Main course
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a floured surface to fit a 23cm fluted tart tin. Line the case with pastry, leaving plenty of overhang. Line the pastry with baking parchment, fill with baking beans and sit it on a baking sheet. Bake for 15 mins, until the pastry looks pale and feels a little sandy. Remove the paper and beans, then return to the oven for 10 mins more, until just golden.
- Meanwhile, bring a pan of water to a simmer. Drop in the haddock, skin-side down, and poach for 5 mins or until the flesh turns white. Drain, then cool a little. Peel away and discard the skin, then flake the flesh into the pastry case. Look out for any bones as you go.
- Melt the butter in a frying pan, then gently cook the spring onions for about 3 mins or until softened but still a vibrant green. Beat the eggs, crème fraîche or cream, mustard and saffron together in a jug, then add the chives and season with salt and pepper.
- Turn oven down to 160C/140C fan/gas 3. Scatter the cheese and spring onions over the fish, then pour the egg mix over. Bake for about 50 mins, or until pale golden and just set in the middle. Let the tart cool completely before trimming the pastry around the edges. Leave the tart in its tin to transport. The tart is also very good hot or warm.
Nutrition Facts : Calories 577 calories, Fat 41 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2.21 milligram of sodium
SMOKED HADDOCK, LEEK, AND SAFFRON BAKE
Make and share this Smoked Haddock, Leek, and Saffron Bake recipe from Food.com.
Provided by hectorthebat
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/Gas 6.
- Heat the cream and milk with the thyme, garlic, bay, saffron and some seasoning. Bring it up to steaming, then turn the heat down so that it is just infusing as you build the rest of the dish.
- Choose an ovenproof dish that will hold the fish snugly and has sides about 6cm high. Grease it well with butter.
- Layer the bottom of the dish with half of the sliced potato, overlapping a little and seasoning as you go.
- Add a layer of half the leek rings, followed by the rest of the spuds, again overlapping slightly. Season, then place the haddock pieces on top.
- Turn the heat off the infused dairy mixture, stir the chopped parsley into it and pour half the mixture over the fish.
- Add the rest of the leeks and top with the sliced tomatoes.
- Pour the rest of the dairy over the top. The top layer of leeks should be just about covered, but the tomatoes don't need to be.
- Cover the dish in foil and bake for 30-40 minutes. Stick a knife down into the spuds and - as long as they're nearly done - whip the foil off, dot the top with knobs of butter and pop it back into the oven for a final 15 minutes.
Nutrition Facts : Calories 874.1, Fat 46.6, SaturatedFat 28.1, Cholesterol 288.6, Sodium 1381, Carbohydrate 61.1, Fiber 7.2, Sugar 7.5, Protein 54.7
SMOKED HADDOCK, LEEK AND POTATO BROTH
This is a tasty rich soup and the recipe will serve as a starter for four or a full meal for two. The recipe is from the London fish restaurant called Livebait.
Provided by kolibri
Categories Clear Soup
Time 3h
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 130 C/250°F.
- Cut the tomatoes in half lenghtways and arrange them on a baking sheet, sprinkle with salt and pepper and half of the basil, parsley and thyme. Bake in the oven for two hours until they are wrinkled and dry looking. Let the cool off, and then puree them in a blender.
- Wash the leeks and cut them into inch lenght pieces. Peel and dice potatoes.
- Skin the haddock fillets and chop them into bite-sized pieces.
- Bring stock to boil in large pot and add the tomato puree and stir. Reduce the heat and let simmer for 10 minutes.
- Add the leeks and potatoes and simmer for a further 25 minutes until the potatoes are cooked, but firm.
- Add the remaining herbs, the paprika, haddock and simmer for five minutes. Season with salt and pepper and serve.
Nutrition Facts : Calories 737.7, Fat 10.1, SaturatedFat 2.4, Cholesterol 207.7, Sodium 2691.9, Carbohydrate 77.5, Fiber 11.3, Sugar 27.1, Protein 84.8
SMOKED HADDOCK, LEEK AND POTATO SOUP
A deeply satisfying and tasty soup using the classic combination of leek and potato with the luscious savoury flavour of smoked haddock. Never fails to elicit complementary comments and requests for seconds.
Provided by BellaXenia
Categories Winter
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Fry the leeks gently in the butter for 5 minutes then stir in the potatoes.
- Add the milk and stock and season with black pepper; Cover and simmer for 15 minutes or till the potatoes are tender.
- Squash the potatoes a bit with the back of a spoon if you'd like your soup slightly thicker.
- Gently lower the haddock chunks into the pan and simmer gently for five minutes.
- Ladle into bowls and serve with crusty bread.
Nutrition Facts : Calories 396.2, Fat 11.8, SaturatedFat 6.6, Cholesterol 146.9, Sodium 1259.1, Carbohydrate 27.7, Fiber 2.9, Sugar 3.2, Protein 44
HADDOCK & LEEK AU GRATIN WITH SWEETCORN MASH
Leek and spinach are layered up with white fish fillets and cheese sauce then topped with golden mash in this delicious, low-fat oven bake.
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180 fan/gas 6. Boil the potatoes for 15-20 mins until tender, then drain. Reserve 3 tbsp corn and blitz the rest (with its juice) using a hand blender or a food processor until completely smooth, then mash into the potatoes. Cook the spinach following pack instructions - if you have a microwave, choose this method.
- Put the leeks in a pan with the 300ml milk and the butter. Cook gently, part-covered, for 8 mins until the leeks are tender. (Keep an eye on things as milk can easily boil over.) Mix the 3 tbsp milk with the flour and mustard, then stir into the leek mixture - keep stirring until thickened. Take off the heat and stir in three-quarters of the cheese.
- Squeeze as much liquid as you can from the spinach, then arrange on the base of 2 gratin dishes. Place a fish fillet on top of each, then spoon over the leek & cheese sauce. Top with the sweetcorn mash. Mix the remaining corn and cheese, and scatter on top. Place the dishes on a baking tray and cook for 25 mins until the fish flakes when tested and the top is golden.
Nutrition Facts : Calories 618 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 20 grams sugar, Fiber 11 grams fiber, Protein 50 grams protein, Sodium 2.1 milligram of sodium
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25 EASY SMOKED HADDOCK RECIPES TO TRY TODAY - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Dec 9, 2022Category Recipe Roundup, Seafood
- Smoked Haddock Gratin. Smoky, savory, cheesy, and creamy, this fish gratin has it all. It has layers of smoked haddock, potatoes, green onions, chives, and a creamy mustard cheese sauce.
- Smoked Haddock with Creamy Tomato Pepper Sauce. Smoked haddock is excellent in casseroles. It’s especially great when you combine it with a creamy sauce like this tomato-pepper delight.
- Cullen Skink (Scottish Smoked Fish Chowder) Here is the first of many amazing smoked haddock chowders on this list. Cullen skink is a Scottish take on fish chowder that is just about as thick and creamy as they come.
- Smoked Haddock & Mash. This dish is just about as homey as it gets! The buttery mashed potatoes meld with leeks and green onions. There’s also a handful of spinach in there, too.
- Traditional Kedgeree. Kedgeree is a popular British dish with Indian roots. The original version started with lentils and now it’s all about smoked haddock.
- Smoked Haddock Risotto. If you’re making risotto, go all out with this smoked haddock version. The smoked haddock imparts a strong smoky flavor that goes great with the richness of the risotto.
- Creamed Leeks and Smoked Haddock. Smoked haddock pairs well with leeks. So why not make them the main highlight of a dish? This creamy and buttery concoction is super cozy and scrumptious.
- Smoked Haddock, Leek, and Butterbean Bake. If you want to add more substance to your smoked haddock and leeks, toss in some butter beans. Those succulent beans make this dish very filling.
- Irish Fish Chowder. Seafood lovers, brace yourself. This Irish fish chowder will have you coming back bowl after bowl! Pieces of smoked haddock, mussels, and salmon are swimming in a creamy broth with bits of smoked bacon.
- Smoked Haddock Fish Cakes. Even those who aren’t too big on seafood won’t be able to say no to fish cakes. They’re a meaty mixture of smoked haddock and mashed potatoes bound together in a patty.
SMOKED HADDOCK AND LEEK GRATIN | FOOD&WINE IRELAND
From foodandwine.ie
Servings 4-6Total Time 1 hr 15 mins
- Add the smoked haddock, milk, bay leaves and nutmeg to a large pan. Simmer on low heat for 5-8 minutes, then strain. Reserve the milk and haddock - set aside separately.
- Add the butter, olive oil and leeks to a medium-sized pan and sauté on low-medium heat. Season and cook until the leeks are translucent, then add the curry powder and flour. Cook for a further five minutes.
- Add the potatoes to the pan and mix well. Slowly add the warm strained milk and stir continuously until a velvety smooth sauce starts to thicken slightly - this should take 4-6 minutes. Add the lemon zest and check the seasoning.
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