Smoked haddock & leek jackets

Name: Smoked haddock & leek jackets
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4
Ingredients: 4 of the largest potatoes (about 1kg) from a 1.5kg pack Waitrose British Regal White Potatoes; 1 tbsp olive oil; 2 large leeks (about 400g), halved and roughly chopped; 240 g pack Waitrose MSC Smoked Haddock Filets; 250 ml Essential Whole Milk; 100 g Essential Mature British Cheddar, grated; 1 tsp Essential Wholegrain or Dijon Mustard; 25 g pack flat leaf parsley, roughly chopped

Cheese, leeks, smoky fish and potato make a brilliant combo. Prepare in advance, then finish in the oven when you’re in need of a speedy weeknight meal.

4.5 out of 5 stars(3) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves4
CourseLunch
Prepare20 mins
Cook1 hr 15 mins
Total time1 hr 35 mins

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Ingredients

4 of the largest potatoes (about 1kg) from a 1.5kg pack Waitrose British Regal White Potatoes
1 tbsp olive oil
2 large leeks (about 400g), halved and roughly chopped
240g pack Waitrose MSC Smoked Haddock Filets
250ml Essential Whole Milk
100g Essential Mature British Cheddar, grated
1 tsp Essential Wholegrain or Dijon Mustard
¼ x 25g pack flat leaf parsley, roughly chopped

Method

Preheat the oven to 200°C, gas mark 6. Pierce the potatoes all over with a fork. Bake on a baking tray for 1 hour, turning halfway. Alternatively, microwave on high for 10 minutes, or until tender in the middle, then crisp up in the oven for 10 minutes.
Meanwhile, heat the oil in a large saucepan over a medium heat. Add the leeks with a pinch of salt and cook gently, stirring, for 8-10 minutes until soft; transfer to a bowl. Add the fish and milk to the pan. Bring to the boil, then lower to a gentle simmer. Cook for 6 minutes, turning the fish halfway, then set aside off the heat.
When the potatoes are tender, take out of the oven. Carefully split open (protecting your hands with a clean tea towel) and scoop the flesh into a large mixing bowl (reserving the skins). Add 6-8 tbsp of the milk from the fish pan; mash with a potato masher. Stir in the leeks, 75g of the cheese, the mustard and most of the parsley. Lift the fish from the remaining milk (discard the milk), flake into the bowl, then gently fold into the potato mixture and season.
Arrange the potato skins back on the baking tray; spoon the fish mixture into them. Sprinkle with the remaining cheese and the parsley; bake for a final 10-15 minutes, ensuring the fish is cooked through and opaque. Serve with a salad, if liked.

Cook’s tip

Prepare the jackets up to 3 days ahead up until the final baking stage. Cover and chill in the fridge until ready to finish in the oven, then cook until piping hot throughout (you may need to give them a little longer to heat through fully).