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 | 2 medium leeks | | 50g runner beans | | 200ml double cream | | Sea salt and freshly ground black pepper | | 1 teaspoon English mustard | | Optional: 1 teaspoon hazelnut oil | | Vegetable oil | | 4 x 150-175g haddock fillets | | A small handful of fresh chervil, chopped |
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Remove the roots from the leeks and cut off the tops. Split the leeks in half and chop as finely as possible, then wash to remove any mud or dirt.
Prepare the runner beans using a bean slicer or just remove the strings from the side and chop them into fine slices on a slant across the bean. Place the leeks and beans into an empty saucepan, stir them together and cover. Place them over a gentle heat, checking every minute or so and giving them a stir – you will be surprised how much liquid will come out of the leeks, and they won’t burn. Continue to stir until the leeks and runner beans have softened, which will take 7 or 8 minutes. Strain the liquid off and return the leeks and beans to the pan with the cream, a pinch of salt, a teaspoon of mustard and the hazelnut oil (if you like). Add some freshly ground black pepper (I like lots), and continue to cook for a few more minutes. You can cook these vegetables in advance – they are easy to reheat.
Preheat the oven to its maximum temperature. Add some vegetable oil to a hot frying pan. Season the fish with a little sea salt and fry flesh side down until golden for 5-6 minutes, then put the pan (or transfer the fillets to a roasting tray) into the preheated oven for a further 3-4 minutes.
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