Haddock with leek and potato sauce

Heston Blumenthal At Home, p. 179

Ingredients

  • 50g peeled and finely sliced potato (approx. 1 small potato)
  • 10g unsalted butter
  • 35g peeled and finely sliced onion (approx. ½ onion)
  • 160g cleaned and very finely sliced leek (approx. 3 leeks)
  • 200g fish stock (p.42), warmed
  • 10g whipping cream
  • 10g whole milk
  • Salt and white pepper
  • Groundnut oil
  • 2 haddock fillets, weighing 150–200g each, skinned
  • Chives and tarragon, to garnish

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