Haddock Fillet with Leek and Lemon Mayo

Haddock fillet with leek and lemon mayo © kvalifood.com

Haddock is an underrated white fish with a firm texture and a mild, slightly sweet flavour. Here the fillets are pan-fried simply and laid on rye bread with softened leek and a lemon mayonnaise. The leek’s sweetness and the mayo’s acidity give a good balance.

Haddock fillet with leek and lemon mayo assembly © kvalifood.com
Haddock fillet with leek and lemon mayo assembly © kvalifood.com

Ingredients

Yields 4 servings

Lemon mayo

  • 100 g mayonnaise
  • 1 tsp grated lemon zest
  • 1 tbsp lemon juice
  • salt
  • pepper

Soft leek

  • 2 leeks, white and light green parts only
  • 20 g butter
  • salt

Haddock fillets

  • 4 haddock fillets (about 600 g total)
  • 30 g butter
  • salt
  • pepper

Assembly

  • 4 slices rye bread
  • fresh parsley (or dill), for garnish
  • lemon wedges

Directions

Lemon mayo

  1. Stir together the mayonnaise, lemon zest and lemon juice.
  2. Season with salt and pepper.

Soft leek

  1. Cut the leeks into thin rings and rinse thoroughly.
  2. Melt the butter in a pan over medium heat and cook the leeks for 6–8 minutes until soft and lightly golden.
  3. Season with salt and leave to cool slightly.

Haddock fillets

  1. Pat the fillets dry and season with salt and pepper.
  2. Melt the butter in a hot pan and fry the fillets for 2–3 minutes on each side until cooked through and lightly golden.

Assembly

  1. Spread lemon mayo on the rye bread.
  2. Lay soft leek over as the first layer.
  3. Place the fried haddock fillet on top.
  4. Garnish with fresh herbs and serve with lemon wedges.