Smoked Haddock & Creamy Leeks (Norwegian Style) | Arteflame

Introduction

There is nothing quite like the aroma of wood smoke mixing with the salty, rich scent of seafood to trigger a serious appetite. This Norwegian Smoked Haddock dish is pure comfort—flaky, tender fish smothered in a velvety, sweet leek cream sauce that warms you from the inside out. It is the perfect meal for a crisp evening, transporting you straight to a cozy cabin on the Nordic coast with every bite.

Why This Recipe is a Keeper

This dish is the definition of "high reward, low effort." The natural smokiness of the haddock pairs perfectly with the sweetness of slowly caramelized leeks, creating a sophisticated flavor profile without complex techniques. I love using the Arteflame grill for this because the flat cooktop allows you to sauté the vegetables and sear the fish simultaneously without losing anything through the grates. It turns a delicate seafood dinner into a robust outdoor experience.

Mastering the Flame

• Watch the Heat: Cream can separate if it boils too aggressively. Keep your sauce on the cooler outer edge of the plancha while the fish sears near the hot center.
• Prep the Leeks: Leeks are notorious for hiding grit. Slice them first, then soak in cold water and dry thoroughly to ensure they caramelize rather than steam.

Make It Your Own

If you cannot find smoked haddock, fresh cod or halibut works beautifully—just add a hearty pinch of smoked paprika to mimic that signature flavor. For a lighter sauce, you can swap half the heavy cream for crème fraîche or a splash of dry white wine to cut the richness.

Ingredients

• 4 fillets of Smoked Haddock (approx. 6 oz each)
• 2 large Leeks, washed thoroughly and sliced into rounds (white and light green parts only)
• 1 cup Heavy Cream
• 3 tbsp Unsalted Butter
• 1 tbsp Olive Oil (for the grill surface)
• 1 clove Garlic, minced
• 1/4 tsp Ground Nutmeg
• Salt and Freshly Ground Black Pepper to taste
• Fresh Dill or Parsley for garnish
• Lemon wedges for serving

Instructions

Step 1: Prepare the Arteflame Grill

1. Start by building a fire in the center of your Arteflame grill using hardwood charcoal or seasoned wood.
2. Allow the fire to burn down until you have a bed of hot coals and the cooktop reaches a medium-high temperature.
3. Lightly oil the flat steel cooktop with vegetable or olive oil to season the surface and prevent sticking.

Step 2: Sauté the Leeks

1. Place the butter on a cooler zone of the cooktop (further from the center) and allow it to melt.
2. Add the sliced leeks and garlic to the melted butter.
3. Sauté gently for about 5-8 minutes, moving them around with a spatula until they are soft and slightly caramelized but not burnt.

Step 3: Create the Cream Sauce

1. Once the leeks are tender, pour the heavy cream directly over the leeks on the cooktop. NOTE: If you are worried about runoff, you can do this step in a cast-iron skillet placed on the cooktop.
2. Stir in the nutmeg, a pinch of salt, and black pepper.
3. Allow the mixture to simmer and reduce slightly until it thickens into a velvety sauce. Move the mixture to a cooler edge to keep warm.

Step 4: Grill the Haddock

1. Move to a hotter section of the cooktop and add a little more oil if necessary.
2. Place the smoked haddock fillets skin-side down (if they have skin) or flat on the plancha.
3. Grill for about 3-4 minutes per side. Since the fish is already smoked, you are essentially warming it through and getting a nice sear. The fish is done when it flakes easily with a fork.

Step 5: Assemble and Serve

1. Plate the haddock fillets immediately.
2. Spoon the rich leek and cream mixture generously over the fish.
3. Garnish with fresh dill and a squeeze of lemon juice to cut through the richness.

Tips

Cooking seafood on an open fire requires a bit of finesse to ensure the fish remains moist. The beauty of the Arteflame is its heat zones; keep your sauce on the outer edge where the temperature is lower so the cream doesn't separate or curdle. When grilling the haddock, resist the urge to flip it too early. Let the proteins set and form a crust; this will make releasing the fish from the steel cooktop effortless. If you are using dyed smoked haddock (often bright yellow), be aware that the color is aesthetic, but undyed fillets often offer a more natural flavor profile.

Furthermore, leeks can hold a surprising amount of grit between their layers. To ensure your creamy sauce is perfectly smooth and grit-free, slice the leeks first and then submerge them in a bowl of cold water, agitating them to release any dirt before drying them thoroughly. Wet leeks will steam rather than sauté, so drying them is key to getting that delicious, slightly nutty caramelized flavor.

Variations

While this classic Norwegian recipe is delicious as is, you can easily adapt it to suit your palate or whatever ingredients you have on hand. The versatility of the Arteflame allows you to experiment with different textures and flavors without dirtying extra pots and pans. Here are a few ways to mix things up:

• The Bacon Twist: Fry diced bacon on the cooktop before adding the leeks. Use the rendered bacon fat instead of butter for a savory, smoky depth that pairs incredibly well with the fish.
• Cheesy Gratin Style: Just before serving, sprinkle some grated Gruyère or Jarlsberg cheese over the fish and leeks, covering with a basting dome for a minute to melt it.
• Herb Infusion: Swap the dill for fresh tarragon or chives. Tarragon adds a subtle anise flavor that complements the cream sauce beautifully.
• Different Fish: If you cannot find smoked haddock, fresh cod or halibut works well. You may want to season fresh fish more heavily with smoked paprika to mimic the smoked flavor.
• Mustard Kick: Stir a tablespoon of whole-grain mustard into the cream sauce for a tangy contrast to the sweet leeks.

Best pairings

To round out this meal, you want sides that can stand up to the richness of the cream and the smokiness of the haddock. In Norway, this dish is almost strictly served with boiled potatoes. You can boil small new potatoes in a pot directly on the center grate of your Arteflame, or slice them thin and fry them on the cooktop with rosemary and sea salt for a crispier texture. The starch helps soak up the delicious sauce.

For a lighter option, a crisp cucumber salad with a vinegar dressing provides a necessary acidic bite to cleanse the palate between bites of rich cream. Beverage-wise, this dish pairs exceptionally well with a crisp, dry white wine like a Sauvignon Blanc or a Chablis, which cuts through the dairy. Alternatively, a light wheat beer or a traditional Scandinavian Aquavit can enhance the herbal notes of the dill and leeks.

Conclusion

Mastering this Norwegian Smoked Haddock with Leek and Cream recipe on your Arteflame grill is a rewarding experience that combines culinary tradition with the joy of live-fire cooking. It transforms a simple weeknight dinner into an event, filling the air with the aromas of wood smoke, butter, and the sea. The result is a dish that is texturally diverse—crispy seared fish, tender leeks, and smooth sauce—all brought together by the unique heat of the plancha.

Whether you are cooking for family or hosting a gathering, this recipe is sure to impress. It proves that outdoor grilling isn't just for burgers and steaks; it is a versatile method for creating delicate, gourmet seafood dishes. So, light your fire, gather your ingredients, and enjoy a taste of the Nordic coast right in your own backyard.