Haddock with anchoïade and leeks

Ingredients

• 2 haddock fillets (skin on)

• 1 sprig of fresh thyme

For the anchoïade (makes too much but hard to make less - could use after for salad dressing)

• 1 egg yolk

• half a clove of garlic

• 4 anchovy fillets

• juice of half a lemon

• 125ml of olive oil

• 1 tbsp double cream

• 2 tbsp fish stock

• 1/2 tbsp chopped chives

For the leeks (could braise/sauté in the usual way or link with the fish/sauce a little by using...)

• 2 large leeks, sliced into 3cm chunks

• 50ml dry white wine

• 50ml fish stock

• 1 clove of garlic

• 1 spring of fresh thyme

Method

Make the sauce in a sauce blender - combining the egg, garlic, anchovies and lemon juice first - then drizzling in the oil while blending - then adding the cream and (cooled) fish stock. Reheat gently in a pan when ready to serve - or in the microwave. 

Cook the leeks in oil in the usual way or brown in oil first, turning regularly (3 minutes) and then add the other ingredients and simmer, covered, for 8 minutes.

Grill the oiled and seasoned haddock fillets, in an oiled pan, at maximum heat, skin side up for 5-6 minutes.