Smoked haddock with leeks, lime and curry butter recipe | Sainsbury`s Magazine (2024)

This is a restaurant-style dish that's perfect for easy entertaining. It's lovely served with a bowl of new potatoes

Mitch Tonks

Chef Mitch Tonks co-owns the award-winning Seahorse restaurant in Dartmouth, along with the six-strong Devon chain of Rockfish restaurants. He is also an ambassador with the Marine Stewardship Council [MSC], which sets standards for sustainable fishing.

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Ingredients

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Step by step

1. Mash the butter together with the spices, coriander, lime zest, half the lime juice and seasoning in a small bowl. If using dried curry leaves rather than fresh, soak them in a small bowl of boiling water for a few minutes, then drain.
2. Heat the oven to 180°C, fan 160°C, gas 4. Use 2 large sheets of foil to line a baking tray, placing one each way to form a cross, leaving plenty of extra foil hanging over to form a parcel. Brush the foil very lightly with oil, add the smoked haddock and top each piece with 1 teaspoon of curry butter and a couple of curry leaves. Fold the foil over a couple of times to create a tight seal, but with room inside the parcel for steam to build up and cook the fish.
3. Cut each leek in half lengthways. Place cut-side down on the chopping board then slice very finely on an angle, to give julienne threads. Melt 3 tablespoons of the curry butter in a saucepan, add the leeks and a pinch of salt and cook, covered but stirring once or twice, for about 6 minutes until wilted and sweet but still quite bright green.
4. Meanwhile, cook the smoked haddock for 12-15 minutes in the oven until cooked through and starting to flake.
5. When the leeks are soft, add the rest of the curry butter and the cream and heat gently. Add enough stock to give a light sauce consistency. Add a good squeeze of lime juice and seasoning to taste, then divide between 4 plates. Remove the skin from the fish and serve the haddock on top of the leeks, scattered with extra coriander.

   Tip

   Choosing sustainable fish

   By choosing seafood with the MSC (Marine Stewardship Council) blue fish logo, you’re supporting independently certified sustainable fisheries in UK coastal waters and all around the world.

   Sustainability is assessed by scientists and marine experts, to help keep fish stocks and habitats healthy, and to ensure that fishing community livelihoods are secure. Plus you can enjoy your seafood knowing that tomorrow there will be plenty more where it came from. For more information, visit msc.org.