Grilled Smoked Haddock with Creamy Buttered Leeks

Introduction

There is something profoundly comforting about the marriage of smoked fish and sweet, tender leeks. It is a flavor profile deeply rooted in British culinary history, evoking images of misty seaside villages and cozy tavern dinners. By taking this classic pairing to the Arteflame grill, we elevate the experience, adding a layer of wood-fired smokiness that standard kitchen stovetops simply cannot replicate. The heat of the flat-top griddle allows the haddock to develop a delicate, golden sear while retaining its moist, flaky texture, while the leeks caramelize gently in a bath of butter and cream. This dish strikes the perfect balance between rustic outdoor cooking and sophisticated dining. Whether you are hosting a refined brunch or a comforting autumn dinner, this recipe transforms simple ingredients into a gourmet centerpiece. It celebrates the versatility of your grill, proving that delicate seafood and rich sauces are right at home over an open fire.

Ingredients

• 4 Smoked Haddock fillets (undyed preferred for natural flavor)
• 3 large Leeks, washed thoroughly and sliced into rounds
• 4 tbsp Unsalted butter
• 1/2 cup Heavy cream (double cream)
• 1 tbsp Wholegrain mustard
• 1/2 cup White wine (dry, like Sauvignon Blanc)
• 1 Lemon, cut into wedges
• Fresh Parsley, chopped for garnish
• Sea salt and freshly ground black pepper to taste
• Olive oil (for coating the grill surface)

Instructions

Step 1: Fire Up the Arteflame

1. Begin by lighting your Arteflame grill. Build a medium-sized fire in the center to allow the cooktop to reach operating temperature.
2. You are aiming for a moderate heat zone on the flat cooktop. The center will be the hottest, used for searing, while the outer edges are cooler, perfect for the gentle cooking required for the leeks.
3. Scrape the cooktop clean and apply a thin layer of olive oil to season the surface before adding ingredients.

Step 2: Sauté the Leeks

1. Place the butter on a medium-heat zone of the cooktop (midway between the center and the edge). Allow it to melt and foam slightly.
2. Add the sliced leeks to the pooling butter. Stir them frequently using a spatula to ensure they coat evenly and do not burn.
3. Cook the leeks for about 8–10 minutes until they are soft and translucent. Move them further away from the center if they start browning too quickly; you want them tender, not crispy.

Step 3: Create the Cream Sauce

1. Once the leeks are tender, pour the white wine directly over them on the flat top. Let it bubble and reduce by half to cook off the alcohol.
2. Stir in the heavy cream and wholegrain mustard, mixing it thoroughly with the leeks directly on the grill surface.
3. Season with a pinch of black pepper (be careful with salt, as the haddock is naturally salty). Move this mixture to the cool outer edge of the grill to keep warm without breaking the sauce.

Step 4: Grill the Haddock

1. Lightly oil the skin side of the smoked haddock fillets.
2. Place the fillets, skin-side down, on a hotter section of the cooktop closer to the center.
3. Grill for about 3–4 minutes on the skin side until crispy. Carefully flip the fish and cook for another 2–3 minutes on the flesh side.
4. The fish is done when the flesh is opaque and flakes easily with a fork.

Step 5: Assemble and Serve

1. To serve, create a bed of the creamy buttered leeks on a plate.
2. Place a grilled haddock fillet delicately on top of the leeks.
3. Squeeze a fresh lemon wedge over the fish and garnish generously with chopped parsley. Serve immediately while piping hot.

Tips

Cooking delicate fish and cream sauces on a grill requires a bit of finesse regarding temperature management. On the Arteflame, remember that your heat gradient is your best friend. If the cream sauce begins to boil too vigorously, it can split or curdle; always keep the leek mixture on the coolest outer edge once the cream is added. When preparing the leeks, ensure they are washed meticulously. Leeks entrap dirt and grit between their layers, which can ruin the texture of your dish. Slice them first, then soak them in a bowl of cold water, agitating them to release any sediment before draining. Regarding the haddock, smoked fish can vary in saltiness. It is highly recommended to taste a small piece of the cooked fish or the leek mixture before adding any extra salt to the dish. Often, the natural salinity of the cured fish and the savory mustard are enough.

Variations

This recipe is a fantastic canvas for culinary creativity, allowing you to tweak the flavors to suit your palate or dietary needs. While the classic British version is hard to beat, small adjustments can change the character of the dish entirely. Here are a few ways to mix it up without losing the soul of the recipe:

• Add Bacon: Fry chopped pancetta or smoked bacon on the grill before adding the leeks for an extra salty, savory crunch that pairs beautifully with the fish.
• Make it Cheesy: Stir in a handful of grated sharp cheddar or Gruyère into the leek and cream mixture for a rich, gratin-style sauce.
• Include Potatoes: For a heartier meal, grill par-boiled sliced potatoes on the flat top alongside the fish and mix them into the leeks—reminiscent of a deconstructed Cullen Skink soup.
• Herb Swap: If parsley isn't your favorite, try using fresh dill or chives, both of which have a natural affinity for seafood and cream.
• Poached Egg Topper: In true British breakfast fashion, top the haddock with a soft-poached or fried egg cooked right on the grill surface.

Best pairings

To round out this meal, you need sides and drinks that cut through the richness of the cream and the smokiness of the haddock. Because the dish is texturally soft and creamy, introducing a crunch is essential. A loaf of rustic sourdough bread or a crusty baguette is non-negotiable; grill thick slices on the Arteflame to toast them, making them perfect for mopping up the leftover leek sauce. For a vegetable side, simple grilled asparagus or tenderstem broccoli with a squeeze of lemon works wonders to cleanse the palate. In terms of beverages, a crisp, acidic white wine is the ideal companion. A chilled Sauvignon Blanc or an unoaked Chardonnay will balance the buttery leeks. If you prefer beer, a light, golden ale or a crisp lager provides a refreshing contrast to the smoky fish without overpowering its delicate flavor.

Conclusion

Grilled Smoked Haddock with Buttered Leeks is more than just a recipe; it is a celebration of texture and flavor that highlights the unique capabilities of the Arteflame grill. By moving the cooking process outdoors, you add a dimension of wood-fired charm to a traditional British favorite. This dish is elegant enough for a dinner party yet simple enough for a relaxed weekend lunch. It invites conversation, as guests gather around the grill to watch the leeks soften and the fish sizzle. The combination of the smoky, flaky fish with the sweet, rich leeks is a timeless classic that is sure to become a regular feature in your outdoor cooking repertoire. So, light the fire, pour the wine, and enjoy the art of grilling seafood the way it was meant to be experienced.