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Haddock fillet with leek & spinach stuffing

Haddock fillet with leek & spinach stuffing

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

What you need:

  • 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

What you do:

  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.

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British Leeks

British Leeks

With rising food prices making us all more supermarket savvy, choose British leeks for flavour on your table and change at the checkout.

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