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Smoked haddock with spinach & lemon butter sauce
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Total time Ready in 15 mins
300g undyed smoked haddock fillet, skinned and cut into two
15g chilled essential Waitrose Unsalted Dairy Butter, diced, plus a little extra, melted, for brushing
100g pack baby spinach
Large pinch grated nutmeg
1 eschallion shallot, finely chopped
2 tbsp white wine
Juice and grated zest of ½ lemon
2 tbsp single creamMashed potatoes, to serve
1. Preheat the grill. Brush the smoked haddock with a little melted butter and grill for 3–4 minutes each side until the flesh is opaque and cooked through. Keep warm. Rinse the spinach in cold water then place in a saucepan, cover and cook for a couple of minutes until wilted. Drain well and season with grated nutmeg.
2.While the fish is cooking, place the shallot in a small pan with the wine, lemon juice and 4 tbsp cold water. Bring to the boil and simmer until the liquid is reduced by half. Add the cream and simmer for a minute, then gradually whisk in the diced butter, a piece at a time, to give a thick sauce. Add the lemon zest and season to taste.
3.Arrange the spinach on 2 warm serving plates and top with the grilled fish. Spoon over the sauce and serve with creamy mashed potato.
Typical values per serving: