Smoked haddock with leeks & chives

1. Put the leeks, butter and 4 tbsp water in a sauté pan. Bring to a simmer, then cover and cook over a low to medium heat for 10 minutes, stirring now and then.

2. Meanwhile, put the potatoes in a pan and cover with boiling water. Simmer for 10-12 minutes until tender.

3. Transfer the leeks and cooking juices to a bowl. Put the haddock fillets in the sauté pan and add enough cold water to barely cover. Simmer over a medium heat, covered with a lid, for 8-10 minutes until cooked through.

4. Drain the potatoes and halve them (slice any larger ones). Drain the fish, transfer it to a plate and cover to keep warm.

5. Tip the leeks back into the sauté pan with the potatoes, crème fraîche, two-thirds of the chives and seasoning. Heat through, then divide among four shallow bowls. Top with the fish and sprinkle with the remaining chives.