Smoked haddock with buttered spinach & mustard sauce

Smoked haddock with buttered spinach & mustard sauce

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 2

A light fish dish with new potatoes, topped with a poached egg and cream sauce - suitable for brunch, lunch or dinner

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
344
protein
38g
carbs
21g
fat
12g
saturates
4g
fibre
4g
sugar
4g
salt
3.7g

Ingredients

  • 2 large handfuls baby spinach
  • 250g new potatoes, thickly sliced
  • 2 undyed smoked haddock fillets, about 140g each
  • splash white wine vinegar
  • 2 eggs

For the sauce

  • 2 tbsp wholegrain mustard
  • 3 tbsp low-fat crème fraîche
  • juice ½ lemon
  • 1 tbsp finely snipped chive

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Method

  1. To make the sauce, gently heat and stir together the mustard and crème fraîche in a small saucepan, then turn off the heat and set aside.
  2. Put the spinach in a colander and put in the sink. Pour over kettle-hot water to wilt, cool under cold water, squeeze out as much water as possible, then set aside.
  3. Put the potatoes in the bottom part of a tiered steamer, just cover with water and bring to the simmer. Lay the fish fillets in the first tier of the steamer and, after the potatoes have cooked for 5 mins, sit on top, cover and steam for a further 5 mins or until the fish is cooked through. While the fish and potatoes are cooking, bring another small pan of water to the boil, add the vinegar and poach the eggs to your liking – we did ours for 2 mins.
  4. Gently reheat the sauce and add the lemon juice and a small splash of water if it’s a little too thick. Season and stir in the chives. Lift the fish tier off the potatoes, drain the potatoes, then tip them back into the pan. Add the spinach and a drizzle of the sauce, and mix to combine. Divide the potatoes and spinach between 2 plates, sit a fillet of haddock on each and top with a poached egg. Drizzle the remaining sauce over the eggs and around the fish, and serve straight away.

Recipe from Good Food magazine, April 2013

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Comments

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arnie_pipe's picture

A nice and easy recipe that gives a lovely thick sauce, I do agree the method is a bit needlessly complicated though. I cooked the haddock in the oven and added some cherry tomatoes to the baking tray to roast, these offset the mustardy sauce perfectly. Be cautious in your measurements of the mustard, it's quite a powerful sauce!

sezzyb76's picture

that was delicious. The sauce was divine . Definitely be having that again :))))))

eblr50's picture
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Great but my steamer must not be quite big enough for the job - the potato water ended up basically poaching the haddock as it bubbled up and into the fish, it still tasted great though and this looked an impressive dish to serve! Thanks!

Frantic Flapjack's picture
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I would agree with Belkey. This would have been better with 1tbsp of mustard or even less as 2tbsp completely overpowered the dish. I think this tweak would elevate it to a 5 star for me.

eleanormayo's picture
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This was quite nice, but the mustard was a bit overpowering (and I am a bog mustard fan!). It also seemed an overly complicated recipe to me, why the need to heat the sauce first and then reheat later? And rather than wilting the spinach on its own, I just drained my potatoes over the spinach and did it that way.

cerijohns's picture

Great, easy recipe! Although 'buttered spinach' is a bit of a stretch as there's no butter in the recipe!!

thecherub's picture

The flavours were good but rather complicated method. I boiled the potatoes (added green beans at the end). Poached haddock in milk and did the sauce as per part 1. but at the end! Then placed raw spinach on plate, topped with potatoes and beans, a little sauce, the fish and the eggs and the rest of the sauce.

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