- 150g baby spinach
- 2 x 140g undyed smoked haddock fillets
For the cheat's hollandaise
- 2 egg yolks
- 1 tsp cornflour
- 100ml double cream, plus a splash
- 2 tsp white wine vinegar
For the fried potatoes
- 500g floury potatoes, peeled and chopped into 3cm chunks
- knob of butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 1 tbsp rapeseed oil, plus a drizzle
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 shallots, halved and thinly sliced
- 1 tbsp capers, drained
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- small handful dill, leaves picked
- 1 lemon, zested, then cut into wedges to serve
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Put the potatoes in a pan and cover with cold water. Bring to the boil, cover with a lid and cook for 7-8 mins until a knife easily pierces them but they still hold their shape. Drain and leave to steam dry. Meanwhile, heat the butter and oil in a frying pan, and when the butter is sizzling, add the shallots. Fry until soft, about 5 mins, then add the potatoes and fry for about 15 mins until crispy on all sides.
While the potatoes are cooking, make the hollandaise. Whisk the yolks and cornflour together until smooth. Add the cream and vinegar, and season well. Pour into a small pan, heat very gently, whisking constantly, until the consistency of custard. If the sauce looks like it’s splitting, curdling, or getting too hot, add a splash more cream and whisk vigorously – it should become smooth again. Check the seasoning, adding a little more salt or vinegar if it needs it.
Heat the grill to medium-high. Heat a drizzle more oil in another small, ovenproof frying pan. Add the spinach, season and cook until just wilted. Spread the spinach across the pan and place the haddock fillets on top. Spoon over the hollandaise to cover each fillet. Grill for 10 mins until the fish is flaking and the sauce is browning in patches.
Scatter the potatoes with the capers, dill and lemon zest. Serve alongside the fish with lemon wedges for squeezing over.