Brittany-Style Buckwheat Pilaf with Smoked Haddock and Leeks
This simmered dish pairs buckwheat groats, dry with smoked haddock, leek, thinly sliced and creme fraiche. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
86g buckwheat groats, dry304 kcal
125g smoked haddock125 kcal
78g leek, thinly sliced48 kcal
39g creme fraiche77 kcal
8g olive oil71 kcal
47g baby spinach11 kcal
8g Dijon mustard6 kcal
5g garlic, minced7 kcal
12g lemon juice4 kcal
Cooking instructions
buckwheat groats
Rinse the buckwheat groats under cold water, then drain well.
leekolive oilgarlic
Heat olive oil in a small saucepan over medium heat. Add the sliced leek and cook 4-5 minutes until softened; add garlic and cook 30 seconds.
buckwheat groats
Stir in buckwheat groats and toast 1 minute. Add water and a pinch of salt, bring to a simmer, cover, and cook 10-12 minutes until tender and the water is absorbed.
buckwheat groatssmoked haddockbaby spinach
Flake the smoked haddock into bite-size pieces. Stir the fish into the hot buckwheat along with spinach, cover, and let steam 2 minutes to wilt the greens and warm the fish through.
creme fraicheDijon mustardlemon juice
Remove from heat. Stir in creme fraiche and Dijon mustard; add lemon juice, black pepper, and a little more salt if needed.
buckwheat groatsleek
Serve warm, spooning any creamy buckwheat from the bottom over the fish and leeks.
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Add water and a pinch of salt, bring to a simmer, cover, and cook 10-12 minutes until tender and the water is absorbed. Flake the smoked haddock into bite-size pieces. Stir the fish into the hot buckwheat along with spinach, cover, and let steam 2 minutes to wilt the greens and warm the fish through. Remove from heat. Stir in creme fraiche and Dijon mustard; add lemon juice, black pepper, and a little more salt if needed. Serve warm, spooning any creamy buckwheat from the bottom over the fish and leeks.","cookingInstructions":["Rinse the buckwheat groats under cold water, then drain well.","Heat olive oil in a small saucepan over medium heat. Add the sliced leek and cook 4-5 minutes until softened; add garlic and cook 30 seconds.","Stir in buckwheat groats and toast 1 minute. Add water and a pinch of salt, bring to a simmer, cover, and cook 10-12 minutes until tender and the water is absorbed.","Flake the smoked haddock into bite-size pieces. Stir the fish into the hot buckwheat along with spinach, cover, and let steam 2 minutes to wilt the greens and warm the fish through.","Remove from heat. 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