Salt-Baked Leeks With Arbroath Smokies, Pomme Purée, Montgomery Cheddar and Leek Top Oil Recipe - Great British Chefs
In this dish buttery Arbroath smokies and salt-baked leeks are served with decadent mashed potato, which are then torched to give the potatoes a crispy, cheesy crust.
Ingredients
- 1 Arbroath smokie, or good quality smoked haddock
- 200g of Montgomery's cheddar
- 200g of leek tops
- 300g of sunflower oil
- 375g of plain flour
- 175g of salt
- 225g of water
- 1 sprig of rosemary
- 2 sprigs of thyme
- 2 sprigs of flat-leaf parsley
- 2 leek whites
- 200g of butter
- 25g of anchovies
- 1 tsp malt extract
- 10g of parsley leaves, finely chopped
- 1 tsp capers
- 2kg Carolus potato, or another very dry fluffy potato variety
- 200g of milk
- 200g of cream
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