Smoked Haddock & Leek Jackets

Name: Smoked Haddock & Leek Jackets
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: European, British
Ingredients: 4 large baking potatoes; 1 tablespoon olive oil; 400g leeks; 240g smoked haddock fillets; 250ml whole milk; 100g grated mature cheddar; 1 heaped teaspoon wholegrain or Dijon mustard; 6g flat leaf parsley; Pinch salt; 200g salad

12 steps

Prep:20minCook:1h 15min

Prepare the jackets up to 3 days in advance up to the final baking stage. Cover and chill in the fridge until ready to finish in the oven, then cook until piping hot throughout (you may need to give them a little longer to heat through fully.)

Updated at: Thu, 01 Feb 2024 15:35:17 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories490.3 kcal (25%)

Total Fat15.5 g (22%)

Carbs59.4 g (23%)

Sugars9 g (10%)

Protein29.8 g (60%)

Sodium839.7 mg (42%)

Fiber8.8 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4baking potatoes

large

1 tablespoonolive oil

400gleeks

240gsmoked haddock fillets

250mlwhole milk

100ggrated mature cheddar

1 heaped teaspoonwholegrain mustard

or Dijon

6gflat leaf parsley

salt

200gsalad

Instructions

Step 1

Preheat the oven to 200°C.

Step 2

Pierce the potatoes all over with a fork. Bake on a baking tray for 1 hour, turning halfway. Alternatively, microwave on high for 10 minutes or until tender in the middle, then crisp up in the oven for 10 minutes.

Step 3

Meanwhile, heat the oil in a large saucepan over a medium heat. Halve and roughly chop the leeks.

Step 4

Add the leeks to the pan with a pinch of salt and cook gently, stirring, for 8-10 minutes until soft. Transfer the leeks to a bowl.

Step 5

Add the fish and milk to the pan. Bring to the boil, then lower to a gentle simmer. Cook for 6 minutes, turning the fish halfway, then set aside off the heat.

Step 6

When the potatoes are tender, take out of the oven. Carefully split open (protecting your hands with a clean tea towel) and scoop the flesh into a large mixing bowl (reserving the skins).

Step 7

Add 2 tablespoons of milk from the fish pan for every potato into the mixing bowl. Mash with a potato masher.

Step 8

Roughly chop the parsley.

Step 9

To the mash, stir in the leeks, 3/4 of the cheese, the mustard and most of the parsley.

Step 10

Lift the fish from the milk (discard the milk), flake into the bowl, then gently fold into the potato mixture. Season.

Step 11

Arrange the potato skins back on the baking tray and spoon the fish mixture into them. Sprinkle with the remaining cheese and parsley.

Step 12

Bake for 10-15 minutes, ensuring the fish is cooked through and opaque. Serve with salad.