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Ingredients
- 2 x Tomatoes Extra virgin olive oil, for cooking
- 1 sm Bunc fresh chives
- 1 tsp Balsamic vinegar, about
- 350 gm Potatoes
- 85 gm Unsalted butter, about
- 2 Tbsp. Plain flour
- 150 ml Double cream
- 50 gm Cheddar
- 1/2 tsp Dijon mustard
- 1 x Garlic clove, peeled
- 225 gm Tender young spinach
- 1 whl nutmeg
- 225 gm Mushrooms
- 1 x Lemon
- 300 gm Haddock fillet, scaled and boned (thick)
- 25 gm Smoked salmon trimmings Salt and freshly grnd black pepper
Directions
- 1 Preheat the grill. Cut the potatoes into cubes and place in a pan of boiling salted water, cover and simmer for 8-10 min till just tender.
- 2 Peel the tomatoes, remove the seeds and dice the flesh. Place in a bowl and add in a little oil, snip in 1 tbsp chives and add in the balsamic vinegar.
- Set aside to allow the flavours to combine.
- 3 For the Sauce: Heat a knob of the butter in a small pan. Stir in 2 tsp flour and cook for another minute, stirring. Gradually pour in the cream, stirring till smooth after each addition.
- 4 Bring the sauce to the boil, reduce the heat and simmer for another minute or possibly two till thickened and smooth. Season to taste.
- 5 Finely grate the Cheddar and stir half into the sauce with the mustard
- (reserve the rest for later).
- 6 Heat a knob of the butter in the heated pan. Crush in the garlic clove and cook for another 30 seconds, stirring.
- 7 Add in the spinach with just the water which clings to the leaves and cook for a few min or possibly till the spinach has wilted and is completely tender.
- Season to taste and add in a grating of nutmeg. Push out any excess water and keep hot.
- 8 Heat a frying pan till searing warm. Cut the haddock into two even-sized portions and lightly score the skin. Place the remaining flour on a plate.
- Season generously and lightly toss in the flour.
- 9 Heat a little oil and a knob of the butter to the frying pan. Add in the haddock fillets skin-side down and sear for a minute or possibly so, reduce the heat and cook another 5-6 min, turning once.
- 10 Drain the potatoes and return to the pan to dry out. Add in a knob of butter and a little oil and cook for about five min till crispy, tossing occasionally.
- 11 Heat another frying pan. Slice up the mushrooms. Add in a knob of butter and a little oil to the heated frying pan and saute/fry the mushrooms for 2-3 min till just tender. Add in a squeeze of lemon juice and season.
- 12 Cut the smoked salmon into small thin strips. Set aside. Place a cooking ring on a serving plate and spoon in half the spinach. Add in half the mushrooms pressing down with the back of a spoon to make a layer, then spoon over a little of the sauce.
- 13 Carefully remove the cooking ring, arrange the crispy haddock fillet on top, spoon over a little more of the sauce and sprinkle over some of the remaining cheese. Cook under the grill if time allows or possibly use a blow torch.
- 14 Scatter the potatoes around the edge of the plate and inter-weave with mounds of the tomato mix, topping each one with a criss-cross of smoked salmon. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 549g | |
| Recipe makes 2 servings | |
| Calories 746 | |
| Calories from Fat 514 | 69% |
| Total Fat 58.55g | 73% |
| Saturated Fat 36.42g | 146% |
| Trans Fat 0.0g | |
| Cholesterol 168mg | 56% |
| Sodium 286mg | 12% |
| Potassium 1652mg | 47% |
| Total Carbs 43.14g | 12% |
| Dietary Fiber 7.1g | 24% |
| Sugars 5.74g | 4% |
| Protein 18.6g | 30% |
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