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Serves: 4
Prep time: 40§
Total time:
Recipe photograph by Mike English
Recipe by Mitch Tonks
This is a restaurant-style dish that's perfect for easy entertaining. It's lovely served with a bowl of new potatoes
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Fish Mains Gluten-free Summer Seafood Weekend Indian
Nutritional information (per serving)
Calories
452Kcal
Fat
31gr
Saturates
19gr
Carbs
5gr
Sugars
4gr
Fibre
4gr
Salt
2.8gr
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.
See more of Mitch Tonks’s recipes
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.
See more of Mitch Tonks’s recipes
Rate this recipe
Ingredients
- 75g soft butter
- ½ tbsp mild curry powder
- a pinch of ground turmeric
- ½ tsp garam masala
- 2 tbsp finely chopped coriander, plus extra to serve
- zest and juice of 1 lime
- 8 curry leaves, optional
- sunflower oil, to grease
- 4 chunky pieces of MSC (undyed) smoked haddock (available from the fish counter in store), about 150g each
- 500g leeks, trimmed
- 100ml double cream
- 75-100ml vegetable stock
Step by step
- 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.
- 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.
- 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.
- Meanwhile, cook the smoked haddock for 12-15 minutes in the oven until cooked through and starting to flake.
- 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.
