Smoked haddock with buttered spinach & mustard sauce

Smoked haddock with buttered spinach & mustard sauce

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(11 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


  • 2 large handfuls baby spinach
  • 250g new potato, thickly sliced
    New potatoes

    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 eggs



    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…

  • 1 tbsp finely snipped chive


  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, questions and tips

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hobbychef's picture
17th Apr, 2017
I thought this was pretty delish. I didn't have creme fraiche so instead added butter and cream cheese so the sauce was a bit more like hollandaise but also really good. I also didn't have fresh spinach, only frozen cubes, but they worked fine too. The grandparents loved the smoked haddock but hubby and I thought plain steamed haddock would've gone better with the strong mustardy sauce.
20th Jan, 2014
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!
29th Jul, 2013
that was delicious. The sauce was divine . Definitely be having that again :))))))
10th Jun, 2013
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!
24th Apr, 2013
Great and yummy dish i was searching for these for long time.
Frantic Flapjack
16th Apr, 2013
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.
15th Apr, 2013
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.
6th Apr, 2013
Great, easy recipe! Although 'buttered spinach' is a bit of a stretch as there's no butter in the recipe!!
thecherub's picture
12th Jun, 2013
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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