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 compements the haddock to perfection.

Serves 4

Ingredients
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.

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