Smoked haddock, leeks and pearl barley
- Published: 30 Sep 14
- Updated: 18 Mar 24
We’ve used a classic poaching technique to produce a lovely melt in the mouth haddock recipe. Serve with pearl barley or ready-cooked spelt.
-
Serves 4
-
Hands-on time 25 min, simmering time 25 min
Advertisement
Ingredients
- 250g pearl barley
- 750ml whole milk
- 600g smoked haddock fillets
- 3 leeks
- Knob of butter
- Handful fresh parsley
- 1 lemon
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Cook the pearl barley according to the pack instructions (or see tip). Meanwhile, heat the milk in a large lidded sauté pan and, when steaming, add the smoked haddock fillets, skin-side down. Cover the pan with a lid, turn off the heat and set aside to poach for 8-10 minutes.
- Slice the leeks into rings, heat the butter in another large frying pan over a medium heat and cook the leeks with some salt and pepper for 5-6 minutes until soft and golden. When the pearl barley is cooked, drain and stir into the leeks with a few tablespoons of the poaching milk.
- Remove the haddock from the milk, pull off the skin and flake into large chunks. Gently stir it through the pearl barley and leeks, then roughly chop and scatter over the fresh parsley, squeeze over the juice from the lemon and serve with a grinding of black pepper.
Recipe continues after advertising
Advertisement
- Recipe from October 2014 Issue
Nutrition
Nutrition: per serving
- Calories
- 468kcals
- Fat
- 13g fat (7.3g saturated)
- Protein
- 34.6g protein
- Carbohydrates
- 54g carbs (3.8g sugars)
- Fibre
- 2.5g fibre
- Salt
- 3g salt
delicious. tips
Use a pouch of ready-cooked spelt instead of pearl barley. Heat, then stir into the leeks in step 2.
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
Smoked haddock, savoy cabbage and potato gratin
Smoked haddock and savoy cabbage are perfect additions to this...
-
Easy
Save recipe
Smoked haddock recipes
Smoked haddock soup with fresh herbs and spinach
A Scottish-inspired soup recipe by Raymond Blanc that’s filled with the...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter