Smoked Haddock Eggs And Spinach Recipes

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.

Steps:

• Heat oven to 180C/160C fan/gas 4. Place the spinach in a large colander in a sink and carefully and slowly pour over a kettleful of hot water to wilt it. Cool again under the cold tap then squeeze out as much liquid from the spinach as possible. Butter a medium gratin dish. Roughly chop the spinach and scatter evenly over the base of the dish. Season the spinach lightly with salt and pepper and lay the haddock fillets, skinned side down on top. Nestle the tomatoes among the haddock fillets.
• Mix all the ingredients for the topping, except the breadcrumbs, in a small bowl and season with lots of pepper and a little salt. Dollop and spread the mixture over the fish and spinach. Scatter everything with the breadcrumbs and bake for 30 mins until bubbling and golden. If you like things really grilled finish for a few mins under a hot grill. Serve straight from the dish.

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.

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5. Grease a shallow ovenproof dish with the butter. Put the haddock fillets in another dish and sprinkle with 4tbsp water. Cover and cook in the oven for 30 minutes or until the fish flakes easily.
• Meanwhile, put the spinach in a large nonstick frying pan with 2tbsp water and cook over a medium heat, moving it around the pan with a wooden spoon for 4-5 minutes, or until thawed. Drain in a sieve and transfer to the buttered dish. Drain any liquid from the fish, discard the skin and any bones and flake the flesh. Put the fish on top of the spinach.
• Shell and slice the eggs and put on top of the fish in an even layer.
• Warm the sauce and gently pour over the eggs. Sprinkle with the cheese and breadcrumbs. Bake for 10 minutes.