Smoked Haddock with Spiced Cornflakes

If you fancy a global adventure, check out Glynn Purnell's imaginative take on cooking smoked haddock
By Glynn Purnell
Smoked Haddock with Spiced Cornflakes
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 70 g naturally smoked haddock
  • 300 ml milk
  • 30 g butter
  • 1 large leek

For the spiced cornflakes

  • 100 g cornflakes
  • 1/2 tsp sugar
  • pinches salt
  • pinches ground coriander
  • pinches ground cumin
  • pinches turmeric
  • pinches garam masala


1. Poach the haddock in the milk for 2 minutes on a low heat before draining and keeping warm. Reserve the milk.

2. Finely shred the leeks and blanch in boiling water for 3 minutes. Drain in a colander and refresh with plenty of cold running water. Pat the leeks dry with kitchen paper.

3. Melt the butter in a frying pan, add the leeks and cook over a gentle heat, without colouring, until they have softened.

4. Pile three-quarters of the leek mixture into the centre of a serving dish. Break the smoked haddock into large flakes and scatter on top.

5. Combine the cornflakes with the sugar, salt and spices, and scatter on top of the fish.

6. Pour over the reserved warm milk and serve straight away.

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