Traditional ingredients served in a simple but colourful way. Haddock fillets rolled around a creamy filling combining leeks, spinach and tangy goats’ cheese; the lemony flavour of which compliments the haddock to perfection. Makes : 4 servings Preparation Time : 15 minutes Cooking Time : 20 minutes Oven Temperature : 200?C/180?C Fan/400?F/Gas Mark 6 Ingredients 4 Fillets of haddock, skinned 25g/1oz Butter 1 Lemon For the filling 25g/1oz Butter 2 Leeks trimmed, washed and shredded 200g/7oz Baby spinach leaves 75g/3oz Creamy Welsh goats’ cheese 75g/3oz Fresh white breadcrumbs ½ tsp Freshly grated nutmeg Seasoning of Sea salt and ground black pepper
Method 1. Prepare the filling. Sweat shredded leeks in the butter for 2 – 3 minutes to soften. Add the spinach leaves and cook briefly until just wilted. Place ingredients into a colander and squash out juices using a potato masher. Combine leek and spinach mix with remaining filling ingredients. 2. Lay haddock fillets flat on a chopping board. Spread with the filling and roll up. Rest in a shallow ovenproof dish lined with baking parchment. Dot with butter and lemon juice. Cover with wetted baking parchment and cook for 20 – 25 minutes until the fish is just cooked. 3. Serve with new potatoes and sprigs of watercress. Recipe from www.british-leeks.co.uk