Smoked Haddock with Spinach & Butter Sauce
A superb fish dinner you should definitely try out!
Ingredients
- 2 large fillets smoked haddock (thawed if frozen)
- 3 handfuls fresh spinach
- 2 medium waxy potatoes
- 2 tbsp white wine vinegar
- 5,5 oz unsalted butter (155 g), diced
- 3 tbsp red onion or shallot, chopped
- 3 cups whole milk (720 ml)
- 1 tbsp olive oil
- 1 small garlic clove sliced
- pepper
- salt
Instructions
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Pour the milk in a medium saucepan, also add the smoked haddock fillets and place the pan over medium-low heat until simmering.
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Warm the fish through, don't let the milk boil. In the meantime cook the potatoes in salted water. Don’t peel of chop them up, leave them in one piece.
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Make the butter sauce: add a teaspoon of butter to a small saucepan together with the chopped shallots or red onion and a pinch of garlic powder, pepper and salt.
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Let the onion or shallot fry over medium heat for 5 minutes. Stir regularly. Make sure it doesn’t burn. Then add the vinegar. Turn the heat up a bit and let the vinegar reduce until it is more or less gone. Then turn the heat as low as you can and add a chunk of ice cold butter. Gently stir it around on a fork until it has melted. Don’t rush it, the melted butter has to thicken gradually and that takes some time. If you rush it, the butter sauce will split.
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Then keep adding bits of butter one at a time. In the end the butter sauce should be very glossy and rather thick. Once you have incorporated all the butter, take the pan off the heat and let it rest for a couple of minutes.
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Add the sliced garlic and olive oil to a small frying pan.
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Place the pan over medium heat until hot. Bake the garlic for a minute. Then add the spinach and stir fry it for 2 minutes until soft.
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Drain the cooked potatoes and haddock. Peel the potatoes and slice them up. Place the potato slices on 2 deep plates. Top with the blanched spinach and a poached haddock fillet. Drizzle with the butter sauce. Serve immediately.
