Smoked Haddock with Leek and Parsley Sauce

In this recipe tahini – ground sesame paste – is used instead of a standard white sauce as it is dairy-free and rich in minerals and protein. It combines with water and a little bouillon to produce a rich, creamy sauce that is the perfect foil for the smoky, salty fish. Buy undyed haddock fillets if at all possible, to avoid artificial colourings, but if you can’t get hold of smoked haddock, use hot-smoked trout instead. The trout won’t need cooking, but should be warmed through gently. Serve with the Roast New Potatoes.


2 tsp coconut oil or mild or medium (not extra virgin) olive oil

4 large leeks, rinsed and finely sliced 4 tbsp tahini

2 heaped tsp vegetable bouillon powder

4 tbsp flat leaf parsley, finely chopped

4 x 125g (41/2oz) undyed smoked haddock loin fillets


  1. Heat the oil in a large saucepan and add the Sauté them for a couple of minutes, then cover them and sweat them for 5–10 minutes, until they soften.
  2. Meanwhile, stir together the tahini, bouillon powder and 8 tablespoons of water. Don’t worry if it curdles, as stirring will bring it back together.
  3. Pour the tahini liquid over the leeks and stir until the sauce has a thick, creamy Stir in the parsley, taste and check the seasoning. You can always add a little more bouillon powder or water if you need to.
  4. Place the fish in a large shallow pan of barely simmering water, making sure that the fillets are covered, and poach gently for 4–5 minutes or until the flesh flakes easily when Remove the fish from the pan and drain on kitchen paper.
  5. Plate up the fish and sauce, sprinkle with black pepper and serve with potatoes.

Cook’s Notes

Gluten-free, wheat-free, dairy-free


From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.


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