Smoked Haddock With Buttered Spinach Mustard Sauce Recipes
SMOKED HADDOCK WITH BUTTERED SPINACH & MUSTARD SAUCE
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
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 WITH WHOLE GRAIN MUSTARD SAUCE & POACHED EGG
Make and share this Smoked Haddock With Whole Grain Mustard Sauce & Poached Egg recipe from Food.com.
Provided by Dearg Doom
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut fish in to four equal sized portions.
- Place fish in a saucepan and add cold water until the fish is just covered.
- Bring to a simmer over a low heat and poach for about 4 minutes until cooked.
- Remove fish an keep warm.
- Boil Potatoes until soft and mash.
- Add spring onions to the mash and mix.
- Season with salt and pepper to taste.
- In small sauce pan heat the cream and add in the honey and mustard. Whisk gently to combine and remove from the heat.
- Poach 4 eggs.
- To server, place spoonful of mash in the centre of the plate, gently place fish on top, top with a poached egg and the honey mustard sauce.
Nutrition Facts : Calories 642.3, Fat 21.1, SaturatedFat 10.7, Cholesterol 398.6, Sodium 1439, Carbohydrate 55.2, Fiber 6.5, Sugar 7.2, Protein 57.1
SUPER QUICK SMOKED HADDOCK AND SPINACH GRATIN
This is so easy to make - one of those dishes you can throw together after coming home from a hard day at work! Nothing fancy or special about this recipe but it is tasty...
Provided by Um Safia
Categories One Dish Meal
Time 35m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 190c/gas5. Cook the spinach in a large pan for a few minutes, until it wilts. Tip into a collander and remove excess water (press gently).
- Put into an ovenproof dish or divide between 4 individual ovenproof dishes.Top the wilted spinach with the tomatoes and the smoked haddock.
- Spoon the cream over the fish and season. Spirnkle with the cheese and back for around 20 minutes.
Nutrition Facts : Calories 405.8, Fat 23.1, SaturatedFat 13.3, Cholesterol 183, Sodium 1245.3, Carbohydrate 4.4, Fiber 1.4, Sugar 1.4, Protein 44.6
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