Recipes

Smoked haddock, leek and potato bake

Paul Flynn's face
Paul Flynn
Sat Mar 21 2020 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 0 hr 40 mins
Ingredients
  • 50g melted butter
  • 16 baby potatoes, cooked and halved
  • 1 leek, washed and very finely shredded
  • 2 tbsp raisins
  • 4 x 120g smoked haddock fillets
  • 250ml cream
  • 100ml milk
  • 1 tsp English mustard
  • 1 tsp curry powder
  • Salt and pepper
  •  

1. Preheat an oven to 180 degrees Celsius, or equivalent.

2. Brush a shallow casserole dish with the melted butter. Place the potatoes on the bottom and then cover with the leeks and raisins.

3. Whisk the cream, milk, mustard and curry powder together.

4. Place the fish on top of the leeks and pour the cream mixture over the top.

5. Season with salt and pepper. Cover tightly with tin foil and cook for 30 minutes.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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