Cider Haddock, creamy leeks & spinach with domino potatoes

Enjoy our Irish caught Cider Battered Haddock with tasty domnio potatoes and creamy leeks and spinach. Domino potatoes are like like individual crispy gratins and are sure to leave plates empty when served with our Cider Haddock and these creamy greens.All our cider battered fish is made with Armagh Cider Company’s cider who make award winning cider from blossom to bottle’ on their own farm in Co Armagh, the orchard county of Ireland.
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For the domino potatoes:

750 grams small Maris Piper potatoes, skin on

3 sprigs thyme

3 sprigs rosemary

200 ml double cream

200 ml milk

4 Donegal Catch Cider Haddock Fillets

For the creamed leeks & spinach:

25 grams butter

2 large leeks, washed and thinly sliced

1 clove garlic, finely chopped

50 ml white wine

150 grams Green Isle Frozen Spinach

Salt and freshly ground black pepper


  1. For the potatoes, heat oven to 190 C / 170 C fan. Grease a round 20 cm baking dish or cast iron pan with a little of the butter.
  2. Slice the potatoes thinly using a mandoline, and, as you slice, stack the potatoes into the dish starting from the outside, building a circle around the dish and then moving into the middle. You want all the potatoes standing on their edges like dominoes.
  3. Place the thyme, rosemary, cream and milk into a saucepan, season with salt and pepper and bring the mixture to the boil. Once boiling, pour over the potatoes in the pan, tucking the thyme and rosemary sprigs in between the potatoes and then place into the oven for about 1 hour or until golden and crispy on top and tender throughout - you can test this by piercing the potatoes with a sharp knife.
  4. Place the Donegal Catch Cider Haddock into the oven when the potatoes have 25 minutes to go.
  5. For the leeks, melt the butter in a frying pan and when it starts to sizzle add the leeks and garlic and cook, stirring frequently, until the leeks have softened and the garlic is fragrant, about 5 - 7 minutes. Add the wine and frozen spinach and let it bubble for 3 - 4 minutes. Season to taste and serve immediately with the fish and the hasselback potatoes.

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