Description
A delightful recipe for smoked haddock served with buttered spinach and a creamy mustard sauce.
Ingredients
- 1 pound smoked haddock fillets
- 2 cups fresh spinach
- 2 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 cup heavy cream
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- In a large skillet, bring 1 inch of water to a simmer over medium heat. Add the smoked haddock fillets and poach for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. Remove the fish and set aside, keeping it warm.
- In the same skillet, melt 1 tablespoon of butter over medium heat. Add the fresh spinach and sauté for 2-3 minutes, or until wilted. Season with salt and pepper, then remove from heat and set aside.
- In a small saucepan, combine the heavy cream, Dijon mustard, whole grain mustard, and lemon juice. Heat over low heat, stirring gently until warmed through. Do not let it boil. Season with salt and pepper to taste.
- To serve, place a portion of the sautéed spinach on each plate, top with the smoked haddock, and drizzle the mustard sauce over the fish. Garnish with chopped parsley.
Notes
- For added flavor, consider adding a pinch of smoked paprika to the mustard sauce.
- Substitute the smoked haddock with another smoked fish like salmon or trout for a different taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Poaching and Sautéing
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg