Smoked Haddock, Leeks, Cheddar and Cream
Friday, 17 January 2014
There was also crusty white bread which we ate with these lovely ingredients and which I forgot to photograph.
A chowder-like soup with cubes of potato added was a possibility but I made something similar not long ago and didn't feel like it again. I thought too of making a tart but I had a craving for a creamy, cheesy sauce to scoop up with my crusty bread so I simply put leeks which had been cooked briefly in a little water* in a baking dish and topped them with the haddock which I had cooked in milk, and then made cheese sauce with the haddocky milk, the cheddar and a little cream. I poured the sauce over the haddock and leeks and put it in the oven to brown.
It was very good.
Variations on a theme
Replace the leeks with wilted spinach. Or mushrooms.
Replace the smoked haddock with another smoked fish.
Replace the fish with cooked chicken, ham or bacon.
For a vegetarian version crack eggs onto the leeks. These will only take a few minutes to set so keep your eye on them.
Forget the bread and spread the leeks and haddock over mashed potato before topping with the cheese sauce.
Serve with baked spuds instead of bread.
Top with ready made puff pastry or roll out shortcrust and line a tart tin, bake it blind before filling with the haddock, leeks and cheese sauce.
Top with a scone crust to make a savoury cobbler.
Cook pasta, mix with the leeks and haddock before stirring in the sauce and baking.
*I froze the water I cooked the leeks in for future soup.