Gordon Ramsay\'s Great British Pub Food

Creamed haddock

and pickled walnuts on toast

Enriching smoked haddock with cream-gives the f ish a

lovely silky t exture f or t hi s savoury base. P ickled walnuts

add a sweet t ang t hat cuts t hrough the richness perfectly.

Bring a wide, shallow pan of water to a simmer and add the haddock
fillets, skin side down. Poach gently for 3-4 minutes until the flesh is
just cooked a nd flakes e asily. Using a fish slice, carefully transfer the
fish to a plate and leave to cool for a few minutes. While still warm,
flake the fish, discarding t he skin and removing any pin-bones.

Heat the o live oil in a pan, add the leek and saute for 4-5 minutes,
until soft. Pour in the cream and simmer until it has reduced slightly
and thicke ned. Fold through the flaked fish. Add a generous grinding
of black pepper and taste for seasoning. (You probably won't need to
add salt, a s sr ved haddock is usually quite sa lty.) Remove from the
heat and kee p warm.

Toast the bread slices and place on warm plates. Pile the smoked
haddock m ixture generously onto the toasts and arrange the pickled
walnut slices on top. Serve at once.

SERVES 4

450g smoked haddock

fillets

11/2 tbsp olive oil

1 large leek, white part

only, trimmed and

finely chopped

300ml double cream

black pepper

4 slices of thick country

bread

3-4 pickled walnuts,

drained and finely

sliced

SAVOURIES WITH TOAST 41