Smoked Haddock with Mustard Sauce, Peas and Spinach

Information

Serves: 4

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Buy your Smoked Haddock here

The ultimate comfort dish, delicious with buttery mashed potatoes. Buy Loch Fyne smoked haddock fillets from the fish counter of your local restaurant.

Shopping List

Smoked haddock fillets (200g per person)
250ml full fat milk
250ml water

Sauce

2 cloves garlic, finely minced
280ml double cream
280ml fish stock
1 heaped tsp cornflour mixed with 2 tbsp cold water
3 tbsp coarse grain mustard
Two large handfuls baby spinach, washed
180g frozen garden peas, defrosted
3 tbsp parsley, finely chopped
1 tbsp chervil, finely chopped
Salt and pepper

Cooking Instructions

Bring the milk and water to a simmer in a large saucepan. Add the haddock fillets, cover and set aside off the heat for approximately 15 minutes (the haddock will cook in the residual heat of the cooking liquid).
To make the sauce, gently heat the garlic, cream and stock until reduced by approximately one third and mixture is beginning to thicken slightly. Add cornflour and cook for a further 5 minutes, then stir in mustard.
Finely shred the baby spinach. Add spinach and peas to the mustard sauce.
Once spinach has wilted, remove from heat and add parsley and chervil. Check seasoning.
Drain haddock fillets, place in a warmed serving dish and spoon over the warm sauce. Serve with mashed potatoes.

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