Haddock with Creamed Leeks, Runner Beans and Chervil

Creamy leeks and crisp roast haddock fillets make a great combination in this sensational supper dish from Mitch Tonks
By Mitch Tonks
Haddock with Creamed Leeks, Runner Beans and Chervil
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 2 medium leeks
  • 50 g runner beans
  • 200 ml double cream
  • 1 tsp English mustard
  • 1 tsp hazelnut oil
  • black pepper
  • 3 tbsp vegetable oil
  • 4 haddock fillets, each 175g
  • small handful chervil, chopped


1. Remove the roots from the leeks and cut off the tops. Split the leeks in half and chop as finely as possible, then wash to remove any mud or dirt. Prepare the runner beans using a bean slicer or just remove the strings from the side and chop them into fine slices on a slant across the bean.

2. Place the leeks and beans into an empty saucepan, stir them together and cover with water. Place them over a gentle heat, checking every minute or so and giving them a stir. Continue to stir for 7-8 minutes, until the leeks and runner beans have softened.

3. Strain the liquid off and return the leeks and beans to the pan with the cream, mustard and hazel nut oil. Season to taste with salt and freshly ground black pepper and continue to cook for a few more minutes.

4. Preheat the oven to 200°C/gas 6. Add the vegetable oil to a hot frying pan. Season the fish with salt and fry flesh side down for 5-6 minutes until golden, transfer the fillets to a roasting pan and place in the oven for a further 3-4 minutes.

5. To serve, add the chervil to the leeks, place a spoonful into the middle of each plate and place the fish on top.

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