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Fish, Northern, Eastern and Western France

Smoked haddock with creamy leeks and steamed potatoes

Smoked haddock with creamy leeks is a dish of smoked fish poached in milk, topped with a creamy leek fondue, and served with steamed potatoes. It serves 4, takes 45 minutes, rates as easy, and costs about €3.30 per person. The key is poaching the haddock gently in milk, never letting it boil.

Tonight, smoked haddock poached in milk, topped with a creamy leek fondue, served with steamed potatoes.

Smoked haddock with creamy leeks and steamed potatoes
Total time
45 min
Difficulty
Easy
Cost per person
€3.30
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Smoked haddock brings a distinctive salty, smoky flavor that the poaching milk softens without hiding it. Leeks melted slowly in butter, then bound with cream, turn into a soft, slightly sweet sauce that balances the fish. Steamed potatoes soak up that sauce and round out the plate without weighing it down.

This is a weeknight dinner that makes a nice change from breaded fish, mild enough for kids despite the smoky haddock. It also works well on a fall or winter Sunday evening, when you want something comforting without spending hours in the kitchen. Mon Chou suggests it for how simple and affordable it is, with one ingredient that makes all the difference.

The ingredients

4 people

Fish counter

  • Smoked haddock 600 g

Dairy

  • Milk 50 cl
  • Heavy cream 15 cl
  • Butter 30 g

Fruits and vegetables

  • Leeks 600 g
  • Potatoes 900 g
  • Chives 1 bunch

Pantry

  • Bay leafoften in the pantry 1 leaves
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose

The step by step recipe

  1. Steam the potatoes. 25 min

    Pick a firm, waxy potato that holds its shape.

  2. Wash and thinly slice the leeks, then let them melt in butter in a covered pan. 15 min

    Add a splash of water if they start to stick.

  3. Heat the milk with the bay leaf, slide in the haddock, and let it poach at a gentle simmer. 8 min

    Turn off the heat and let the haddock finish cooking in the hot milk.

  4. Stir the cream and a little poaching milk into the leeks, and let it reduce. 5 min

    Don't add salt, the haddock is already quite salty.

  5. Set the haddock on the creamy leeks, scatter with chives, and serve with the steamed potatoes.

    Run your finger over the flesh to check for small bones.

Our tips to get it right

  • Pick naturally smoked haddock with no added coloring, usually paler in color with a cleaner smell.
  • Slice the leeks into thin, even rounds so they all soften at the same rate under the lid.
  • Taste the sauce before adding any salt, the haddock and its poaching milk are almost always enough on their own.

The variations

  • Swap the haddock for smoked cod or smoked pollock if you can't find haddock.
  • For a fish free version, replace the haddock with pan fried button mushrooms and keep the creamy leeks as they are.
  • For kids in a hurry, blend part of the leek fondue into a smooth, lump free sauce.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Crusty bread for the sauce
  • A glass of dry cider

Storage

The dish keeps for 2 days in the fridge in a sealed container, ideally with the fish and sauce stored apart from the potatoes. Reheat gently in a pan or on low heat so the haddock doesn't dry out. Freezing isn't recommended, the cream tends to split once thawed.

Questions about this dish

Do you need to desalt the haddock before cooking it?

No, this smoked haddock goes straight into the milk to poach with no desalting needed. The milk itself softens the salt and smoke as it cooks.

Can you make the creamy leeks ahead of time?

Yes, you can make them a day ahead and keep them in the fridge. Reheat gently, stirring in a little fresh poaching milk just before serving.

How do you know when the haddock is cooked?

The flesh turns opaque and flakes easily with a fork. A few minutes at a gentle simmer is enough, then the residual heat with the stove off finishes the cooking without toughening the fish.

Can you use light cream instead of heavy cream?

Yes, the sauce will be slightly less rich but just as flavorful thanks to the poaching milk. Just avoid reducing it too much so it doesn't split.

How long does it take to make smoked haddock with creamy leeks and steamed potatoes?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in smoked haddock with creamy leeks and steamed potatoes?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does smoked haddock with creamy leeks and steamed potatoes cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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