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Haddock, leek & courgette pie
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1½ tbsp butter
2 medium leeks, sliced
2 medium courgettes, diced
240g pack smoked haddock fillets, cut into bitesized chunks
1/2 medium celeriac, peeled and cut into 11/2cm dice
300g frozen cauliflower florets
140ml reduced-fat British crème fraîche
1/2 x 20g pack tarragon, leaves only, roughly chopped
1. Preheat the grill to high. Place 1 tbsp butter in a medium saucepan over a medium heat. Add the leeks and cook for 8 minutes until softened, then increase the heat, add the courgettes and cook until lightly coloured. Reduce the heat and add the haddock, cover with a lid and cook for 3 minutes, until it is cooked through and opaque.
2. Meanwhile, add the celeriac to a pan of boiling water and boil for 6 minutes. Add the cauliflower and cook for a further 5 minutes. Drain in
a colander and steam dry for 2 minutes, then return to the pan and add 1 tbsp of the crème fraîche. Season and mash roughly.
3. Using a slotted spoon, transfer the fish mixture to an ovenproof dish, leaving any liquid behind. Stir through the remaining crème fraîche and the tarragon. Season and add a splash of reserved fish cooking liquid to loosen, if needed. Spoon the mash on top. Dot with the remaining butter. Place under the grill for 8-10 minutes until golden.
Cook’s tip The smoky flavour of the fish works well in this recipe. You could also try some of our other smoked fish for variation – lightly smoked Scottish salmon fillets, perhaps. Or perhaps our fish pie mix – a combination of cod, salmon and smoked haddock (these are available both chilled and frozen).
Typical values per serving:
low fat/gluten free/3 of your 5 a day
This recipe was first published in May 2021.