Creamed Haddock on Toast with Leek, Asparagus & Spiced Cashew Nuts

Enriching smoked haddock with leek, asparagus and cream gives the fish a sumptuous silky texture, while the nuts add a sweet spicy tang that cuts through the richness perfectly.

Ingredients:
450g smoked haddock fillets
30ml olive oil
1 large leek, white parts only, trimmed and finely sliced.
350g asparagus spears cut into half inch pieces
300ml double cream
grated nutmeg
4 slices of country bread (eg. Poppy Seed Bloomer)
30-50g Spiced Cashews, roughly chopped

Method:
Bring a wide, shallow pan of water to the boil and add the haddock fillets, skin side down. Poach gently for 3-4 minutes until the flesh is just cooked and flakes easily. Using a fish slice, carefully transfer the fish to a plate and leave to cool for a few minutes. While still warm, flake the fish, discard the skin and remove any pin-bones.

Heat the olive oil in a pan, add the leek and sweat for 2 minutes. Add the asparagus and saute for another 3 minutes. Pour in the cream and simmer to reduced and thicken the sauce. Fold through the flaked fish. Grate over the nutmeg and check seasoning. You may bot need to add salt as smoked haddock is usually quite salty. Remove from the heat and keep warm.

Toast the bread slices and place on warm plates. Pile the smoked haddock mixture onto the toast slices and sprinkle over the spiced cashew nuts. Serve at once.