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Smoked haddock with buttered spinach & mustard sauce

Smoked haddock with buttered spinach & mustard sauce

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A star rating of 4.1 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
low inkcal344
low infat12g
saturates4g
carbs21g
sugars4g
fibre4g
protein38g
salt3.7g
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Ingredients

  • 2 large handfuls baby spinach
  • 250g new potato , 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2013

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A star rating of 4.1 out of 5.12 ratings
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