Smoked Haddock with Spinach and Mustard Cream
Oven Temperature 180 Degrees Celsius / Gas Mark 4
Ann says: “I could eat this dish more than is entirely healthy. There is much to love about the smoky intensity of this fish.”
Tip: Use undyed, naturally smoked haddock.
- 4 x 150 g / 6 oz undyed smoked haddock fillet skinned
- 450 g / 1 lb spinach
- 2300 ml / 1/2 pint cream
- 1 garlic clove crushed
- 2 bay leaves
- A squeeze lemon juice
- 2 tablespoons of Parmesan cheese
- 1 tablespoon wholegrain mustard
- A generous grating nutmeg
- 3 tablespoons of breadcrumbs
- A large knob of butter – melted
1. Heat the oven.
2. Put the fish in a heat proof bowl and pour boiling water on top, gently pushing down the fish so it is completely covered. Leave for a few minutes, then drain thoroughly
3. Rinse the spinach and place in a saucepan.
4. Add the lidand. Let it bubble for 3 minutes until it starts top wilt, then uncover the pan and stir over the heat for a few minutes more until it has softened.
5. Drain in a colander and leave it cool.
6. Squeeze out the liquid with your hands and spread over an oven proof dish approximately 23cm / 23cm or as near as you have to that.
7. Cut each fillet in 2 making sure there are no bones and place them on top of the spinach.
8. Tip the cream into a saucepan and add the garlic and bay leaves.
9. Bring to the boil, then add enough lemon juice to thicken the cream when stirred. Remove from the heat.
10. Add the parmesan, nutmeg and mustard, season with the pepper and pour over the fish.
11. Add the breadcrumbs to the melted butter and scatter over the fish.
12. Place in the oven and bake for approximately 30 / 35 minutes or until it looks lovely and bubbly and crisp.