Smoked Haddock Buttered Spinach Mustard (Print Version)
# Ingredients:
→ Fish
01 -
4 smoked haddock fillets
→ Vegetables
02 -
450 grams fresh spinach
03 -
1 shallot, finely chopped
04 -
2 cloves garlic, minced
→ Dairy and Fats
05 -
2 tablespoons unsalted butter
06 -
240 millilitres heavy cream
→ Condiments & Seasoning
07 -
1 tablespoon Dijon mustard
08 -
Salt, to taste
09 -
Black pepper, to taste
# Instructions:
01 -
Preheat oven to 190°C and lightly grease a baking dish.
02 -
Arrange smoked haddock fillets in the prepared baking dish. Season with salt and black pepper. Bake for 15–20 minutes, until just cooked and flaking.
03 -
While the fish bakes, melt butter over medium heat in a large skillet. Add shallot and garlic, sauté until soft and fragrant.
04 -
Add spinach to the skillet and cook until just wilted. Season with salt and black pepper to taste.
05 -
In a separate saucepan, gently heat heavy cream over low heat. Whisk in Dijon mustard and cook, stirring, until sauce thickens slightly.
06 -
Divide buttered spinach among serving plates. Top with baked smoked haddock fillets and spoon the mustard sauce over each portion.
# Notes:
01 -
Ensure not to overcook the haddock; it should flake easily while remaining moist.