Smoky Haddock, Leek and Chive Crumble Pot

Ingredients

• smoked haddock fillet450 g
• leeks, finely sliced2 medium
• unsalted butter35 g
• plain flour2 tbsp
• milk300 ml
• wholegrain mustard2 tsp
• chives, chopped2 tbsp
• rolled oats70 g
• fresh breadcrumbs60 g
• mature cheddar, grated70 g

Method

1. 1Heat the oven to 200°C. Put the haddock in a shallow pan, add a splash of water, cover, and gently steam for 4–5 minutes until just opaque; flake into large pieces.
2. 2In a separate pan, melt the butter and soften the leeks with a pinch of salt over medium heat for 8 minutes until sweet and tender.
3. 3Stir in the flour and cook for 1 minute, then gradually add the milk, whisking to make a thick sauce.
4. 4Fold in the mustard, chives, and flaked haddock, then scrape everything into a baking dish.
5. 5Mix the oats, breadcrumbs, cheddar, and a little pepper, then scatter evenly over the fish mixture.
6. 6Bake for 18–20 minutes until bubbling and deeply golden on top. Rest for 5 minutes before serving.

Tips

• Don’t boil the fish hard or it will turn dry and stringy.
• If the topping browns too quickly, lay foil loosely over the dish for the last 10 minutes.
• A spoon of horseradish stirred into the sauce adds extra warmth.

Nutrition