Smoked haddock with buttered spinach & mustard sauce

Smoked haddock with buttered spinach & mustard sauce

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(3 ratings)

Prep: 15 mins Cook: 20 mins


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

  • Freezable

Nutrition: per serving

  • kcal344
  • fat12g
  • saturates4g
  • carbs21g
  • sugars4g
  • fibre4g
  • protein38g
  • salt3.7g
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  • 2 large handfuls baby spinach
  • 250g new potato, thickly sliced

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 undyed smoked haddock fillets, about 140g each
  • splash white wine vinegar
  • 2 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the sauce

  • 2 tbsp wholegrain mustard
  • 3 tbsp low-fat crème fraîche
  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp finely snipped chive

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  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.

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Comments (8)

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

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

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

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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