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Coley with creamy leeks
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1 tbsp essential Waitrose Olive Oil
2 essential Waitrose Leeks, washed and sliced
250g essential Waitrose New Potatoes, thinly sliced
4 frozen essential Waitrose Coley Portions
100g pack Waitrose Watercress
250g tub Golden Acre Quark Soft Cheese
1. Preheat the oven to 200ºC, gas mark 6. Heat the oil in a large frying pan and fry the leeks and potatoes for 5 minutes, then season and transfer to an ovenproof dish. Top with the coley and bake for 20–25 minutes until the fish is cooked through.
2. Meanwhile, blend the watercress and quark in a food processor until smooth, then season.
3. Remove the coley and stir half the watercress mixture into the leeks. Serve the leeks topped with the coley with a spoonful of the remaining watercress mixture.
Typical values per serving:
This recipe was first published in February 2013.