Smoked haddock with mustard sauce and sea spinach

Smoked haddock with mustard sauce and sea spinach

By
From
British Seafood
Serves
4
Photographer
David Loftus

There is something very comforting about smoked haddock and this is the sort of dish I enjoy on a Sunday evening. I use locally foraged sea spinach here, but ordinary spinach or watercress would be fine if sea vegetables are not an option. The grainy mustard balances the smokiness of the fish perfectly.

Ingredients

Quantity Ingredient
4 smoked haddock fillets, skinned
olive oil, for cooking
4 garlic cloves, unpeeled
handful thyme sprigs
1 shallot, peeled and finely chopped
100ml cider
2 tablespoons cider vinegar
30ml double cream
100g unsalted butter, diced
2 teaspoons wholegrain mustard
500g sea spinach, washed and trimmed
cornish sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C. Place each smoked haddock fillet on a sheet of foil (large enough to enclose the fish). Drizzle a little olive oil over the fish and add the garlic, thyme and a good grinding of pepper. Bring the extra foil up over the fish and fold the edges together to seal and form a parcel. Lay the parcels on a large baking tray and place in the oven to cook for 10 minutes.
  2. Meanwhile, put the shallot, cider and cider vinegar into a saucepan and bring to a simmer. Let bubble until the liquid has reduced right down, almost to nothing, then add the cream. Now, over a very low heat, or moving the pan on and off the heat, whisk in the butter a piece at a time. When it is all incorporated, stir in the mustard and taste for seasoning, adding salt and pepper as required. Keep warm.
  3. When the fish is almost ready, heat a saucepan over a medium heat and add a drizzle of olive oil. When hot, add the sea spinach and cook for 1 minute until wilted.
  4. Open up the fish parcels. Pour any juices from the parcels into the spinach to season it, toss to mix and then drain.
  5. Serve the smoked haddock fillets on warmed plates with the spinach alongside and the sauce in a bowl on the side.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again