Smoked Haddock, Leek, and Saffron Bake |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Smoked haddock, leek, and saffron bake Ingredients:
640 g smoked haddock |
800 g potatoes |
400 ml double cream |
750 ml milk |
1 tablespoon thyme |
2 garlic cloves |
2 bay leaves |
12 saffron strands |
3 leeks |
handful parsley |
4 tomatoes |
3 knobs butter |
Directions:
1. Preheat the oven to 200C/Gas 6.
2. Heat the cream and milk with the thyme, garlic, bay, saffron and some seasoning. Bring it up to steaming, then turn the heat down so that it is just infusing as you build the rest of the dish.
3. Choose an ovenproof dish that will hold the fish snugly and has sides about 6cm high. Grease it well with butter.
4. Layer the bottom of the dish with half of the sliced potato, overlapping a little and seasoning as you go.
5. Add a layer of half the leek rings, followed by the rest of the spuds, again overlapping slightly. Season, then place the haddock pieces on top.
6. Turn the heat off the infused dairy mixture, stir the chopped parsley into it and pour half the mixture over the fish.
7. Add the rest of the leeks and top with the sliced tomatoes.
8. Pour the rest of the dairy over the top. The top layer of leeks should be just about covered, but the tomatoes don't need to be.
9. Cover the dish in foil and bake for 30-40 minutes. Stick a knife down into the spuds and - as long as they're nearly done - whip the foil off, dot the top with knobs of butter and pop it back into the oven for a final 15 minutes.
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