A little later than planned, but I’m back 🙂 and with a lovely recipe for you guys!
I cooked this recipe for my mum the other evening and I was really surprised at how easy it was and how filling it was! I couldn’t eat all of my serving.
The sauce was so simple to make but was surprising tasty, I’m going to keep this one in mind for future dishes. My mum felt that it would have been better with mash potato but personally I don’t think mash and fish really go unless its in a pie!
This dish would be great for a posh lunch with friends or as a simple but tasty dinner.
Smoked Haddock, Spinach & Mustard Sauce
Pro Points Per Serving: 8
Serves: 2 (Easily Doubled)
Prep Time: 15 Minutes
Cooking Time: 20 Minutes
2 Tablespoons Wholegrain Mustard
3 Tablespoons Weight Watchers Creme Fraiche
Juice 1/2 Lemon
1 Tablespoons Finely Chopped Chives
2 Large Handfuls Spinach
250g New Potatoes, Thickly Sliced
2 Undyed Smoked Haddock Fillets (Raw), About 140g-150g Each
Splash White Wine Vinegar
- To make the sauce, gently heat and stir together the mustard and creme fraiche in a small saucepan, then turn off the heat and set aside.
- Put your spinach in a colander in the sink. Pour over a kettle full of hot water to wilt, run under cold water, then set aside to dry off slightly.
- Put the potatoes in the bottom part of a steamer, just cover with water and bring to a simmer. Lay the fish fillets in the first tier of the steamer and after the potatoes have cooked for roughly 8 minutes, sit the tier of the steamer on top, cover and steam for a further 5 minutes or until the fish is cooked through.
- While the fish and potatoes are cooking, bring another pan of water to the boil, add the vinegar and poach the eggs to your liking.
- Gently reheat the sauce and add the lemon juice. Season and stir in the chives.
- Lift the fish tier off the potatoes and drain the potatoes, then tip them back into the pan. And the spinach to the pan and drizzle in 1/3 of the sauce, mix to combine.
- Divide the spinach and potatoes between 2 plates, sit a fillet of haddock on top of each and top with a poached egg.
- Drizzle with the remaining sauce and serve straight away.
Don’t worry if you don’t have a steamer, I don’t either! I just boiled the potatoes as usual and boiled some water in a baking tray with a rack in the over then placed the fish on the rack and covered with foil. This worked pretty well actually!
If you like smoked haddock you’ll like the recipe. I quite liked the way of cooking the spinach too so I think I will be using that trick again at some point! Spinach can go abit like a mush and soggy when boiled so I think this is a good way around it and 1 less pan to wash 😛
Happy Cooking 😀