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Haddock Fillet with Leek and 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

15 mins prep time
20-25 mins cook time

recipe courtesy of our friends at British Leeks

  • Ingredients

    You'll Need

    • 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.