British Grilled Smoked Haddock on Buttered Leeks

Introduction

Delicately smoked haddock fillets grilled to perfection on the Arteflame and served on a bed of buttery leeks. This dish embodies traditional British flavors while taking full advantage of the Arteflame grill's precise heat control. With the perfect balance of smokiness and tenderness, this recipe delivers a gourmet experience in a simple and efficient way.

Ingredients

• 2 smoked haddock fillets
• 3 large leeks, trimmed and sliced
• 4 tbsp unsalted butter
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley
• Salt and black pepper to taste
• 1/2 tsp crushed garlic
• 1/4 tsp cayenne pepper (optional for heat)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour a little vegetable oil onto three paper napkins.
2. Place the napkins in the center of the grill.
3. Stack firewood over the napkins and light them.
4. Allow the grill to heat up for about 20 minutes.

Step 2: Prepare the Buttered Leeks

1. Place sliced leeks on the flat cooktop near the center for higher heat.
2. Spread 2 tbsp butter over the leeks and allow them to soften.
3. Season with salt, black pepper, and crushed garlic.
4. Move them to a lower heat area to stay warm while you grill the haddock.

Step 3: Grill the Smoked Haddock

1. Place the smoked haddock fillets on a medium-hot section of the flat griddle cooktop.
2. Let them cook for about 4 minutes on one side.
3. Flip the fillets gently and add the remaining butter on top.
4. Cook for another 3-4 minutes until the fish flakes easily.

Step 4: Assemble and Serve

1. Remove the haddock from the grill 15°F before the desired final temperature (around 130°F for perfect doneness).
2. Place the buttery leeks on serving plates as a bed for the haddock.
3. Top with grilled haddock fillets.
4. Drizzle with lemon juice, sprinkle with parsley, and serve immediately.

Tips

• Always preheat your Arteflame grill properly for even cooking.
• Use the different heat zones on the flat cooktop to control cooking speed.
• Butter provides the best flavor for this recipe over olive oil.
• Do not overcrowd the grill to maintain consistent heat.
• Gently flip the haddock to avoid breaking the delicate fillet.

Variations

1. Creamy Mustard Leeks: Add 2 tbsp of Dijon mustard and 2 tbsp heavy cream to the leeks for a tangy, rich variation.
2. Garlic Butter Haddock: Use extra butter and minced garlic for a more intense, garlicky flavor.
3. Smoky Paprika Twist: Sprinkle smoked paprika on the haddock before grilling to enhance the smoky undertones.
4. Herb-Infused Haddock: Use a mix of thyme, dill, and parsley in the butter for added herbal freshness.
5. Spicy Chili Haddock: Add a pinch of red chili flakes to the leeks for a little extra kick.

Conclusion

This British dish showcases the beauty of smoky yet delicate flavors with buttery leeks complementing the tender haddock. Cooking entirely on the Arteflame brings out the best textures and flavors while making grilling effortless and enjoyable.

Best Pairings

• Grilled asparagus with lemon zest
• Roasted baby potatoes cooked on the flat griddle
• A crisp white wine like Sauvignon Blanc
• Fresh sourdough bread with butter
• A side of creamy coleslaw for added crunch