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.
Serves 4
Prep 15 minutes
Cook 20 mins
4 fillets of haddock, skinned
25g/1oz butter
1 lemon
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
1/2 tsp freshly grated nutmeg
Seasoning of sea salt and ground black pepper
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.
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.
Serve with new potatoes and sprigs of watercress.