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For the sauce

Nutrition: per serving

  • kcal344
    low
  • fat12g
    low
  • saturates4g
  • carbs21g
  • sugars4g
  • fibre4g
  • protein38g
  • salt3.7g
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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.

Recipe from Good Food magazine, April 2013

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Comments, questions and tips (9)

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Overall rating

A star rating of 3.9 out of 5.13 ratings
hobbychef avatar

hobbychef

A star rating of 4 out of 5.

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…

arnie_pipe

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…

sezzyb76

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

thecherub avatar

thecherub

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…

eblr50

A star rating of 4 out of 5.

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!

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