- 1 leek, chopped roughly
- 1 glass white wine
- 300ml cream
- 700g naturally smoked haddock, skinned
- 200g Parmesan, grated
- 1 handful parsley, chopped
- 50g breadcrumbs
- Fry the leek in butter until soft, about five minutes. It's important not to over-chop the leek as you want some texture.
- Add a glass of wine and reduce by half.
- Add the cream and reduce by half.
- Add the smoked haddock and 150g of Parmesan. Simmer gently for eight minutes. Add parsley and black pepper but no salt – there's enough in the haddock.
- Place in one large dish or in four individual dishes, cover with breadcrumbs and 50g Parmesan.
- Place under a hot grill or in the oven until bubbling.
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- Do not use dyed haddock. It has to be naturally smoked or it'll ruin the dish.
Smokies are a filling dish and would make an ideal winter's lunch served in individual ramekins with salad or as a substantial starter. If serving as a starter for four people, halve the ingredients.