Grillled haddock fillets with a herb crust.

Grillled haddock fillets with a herb crust.

A fine light flavour we love.

Preparation Time:

15 minutes

Cooking Time:

10 minutes

Serves:

4

Difficulty Rating:

Easy

Buy Ingredients:

Ingredients

  • 4 Moray Seafoods haddock fillets.
  • 2 tablespoons chopped fresh herbs.
  • 4 tablespoons fresh bread crumbs.
  • 2 tablespoons melted butter.
  • 400g potato, peeled.
  • 40g butter.
  • 400ml double cream.
  • 50g cheddar cheese.
  • 1 large leek, chopped.
  • Pinch ground nutmeg.

Preparation

  1. If the haddock fillets are frozen defrost in fridge using package guidelines ready for cooking.
  2. For the cheddar mash add the potatoes to a pan of salted cold water, bring to the boil then simmer until just cooked. Drain, then return the potatoes to the pan over a low heat to dry out for a few minutes. Next mash the potatoes then mix in 20g butter and 150ml double cream, when smooth fold in cheddar cheese.
  3. The creamed leeks can be made in advance and re-heated gently. Sweat the chopped leeks with 20g butter 3-4 minutes, add the cream, bring to the boil then simmer until slightly thickened 5-6 minutes, then season with salt, pepper and a pinch of ground nutmeg.

Cooking Directions

  1. Preheat the grill to medium to high setting.
  2. Open the haddock fillets and pat dry with kitchen towel. Lightly season with salt and pepper and place on an oiled tray.
  3. Mix the bread crumbs with the herbs.
  4. Brush the top of the fillets with melted butter, then dip the brushed sides into the herb and bread crumb mix making sure there is an even coating.
  5. Place the tray of fillets under the grill until golden brown, 3-4 minutes.
  6. To serve spoon the mash on one side of the plate, a spoon full of creamed leeks on the other and sit the haddock on the leeks.
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