Poached Haddock with Stewed Leeks Recipe - Great British Chefs

Ingredients

• 480g of haddock fillet, cut into four even portions (skin-on, pin-boned)
• 300ml of milk
• 1 bay leaf
• 5g of sea salt
• 250g of mirin
• 250g of soy sauce
• 4 egg yolks
• 2 tsp rapeseed oil
• 1 knob of unsalted butter
• 1 garlic clove, peeled and chopped
• 1 leek, washed and sliced
• 2 sprigs of thyme, leaves picked (optional)
• 50ml of milk
• 150ml of double cream
• 1 tbsp of fresh parsley, chopped
• salt
• pepper
• 6 tbsp of plain yoghurt
• 3 tbsp of lemon juice
• 2 tbsp of water
• 1 tbsp of honey
• 1 tsp curry powder
• 1/4 tsp salt
• 1/4 tsp white pepper, freshly ground
• 1 bunch of coriander, finely chopped