Smoked Haddock Eggs And Spinach Recipes

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SMOKED HADDOCK WITH BUTTERED SPINACH & MUSTARD SAUCE



Smoked haddock with buttered spinach & mustard sauce image

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

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 9

2 large handfuls baby spinach
250g new potato , thickly sliced
2 undyed smoked haddock fillets, about 140g each
splash white wine vinegar
2 eggs
2 tbsp wholegrain mustard
3 tbsp low-fat crème fraîche
juice ½ lemon
1 tbsp finely snipped chive

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 344 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 3.7 milligram of sodium

SMOKED HADDOCK, EGGS, AND SPINACH



Smoked Haddock, Eggs, and Spinach image

Make and share this Smoked Haddock, Eggs, and Spinach recipe from Food.com.

Provided by hectorthebat

Categories     < 60 Mins

Time 54m

Yield 4 serving(s)

Number Of Ingredients 7

10 g butter
400 g haddock
500 g spinach
3 eggs
310 g cheese sauce
50 g cheddar cheese
50 g breadcrumbs

Steps:

  • Preheat the oven to 190C/170C Fan/Gas 5. Grease a shallow ovenproof dish with the butter. Put the haddock fillets in another dish and sprinkle with 4tbsp water. Cover and cook in the oven for 30 minutes or until the fish flakes easily.
  • Meanwhile, put the spinach in a large nonstick frying pan with 2tbsp water and cook over a medium heat, moving it around the pan with a wooden spoon for 4-5 minutes, or until thawed. Drain in a sieve and transfer to the buttered dish. Drain any liquid from the fish, discard the skin and any bones and flake the flesh. Put the fish on top of the spinach.
  • Shell and slice the eggs and put on top of the fish in an even layer.
  • Warm the sauce and gently pour over the eggs. Sprinkle with the cheese and breadcrumbs. Bake for 10 minutes.

Nutrition Facts : Calories 424.9, Fat 21.7, SaturatedFat 10.1, Cholesterol 246.5, Sodium 1241.7, Carbohydrate 19.3, Fiber 3.7, Sugar 1.8, Protein 38.3

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