- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 15 minutes
- Effort: medium
- 4 portions smoked haddock, (80g each)
- milk, for poaching
- 1 tbsp olive oil
- 200 g spinach, cleaned and destalked
- 2 large plum tomatoes
- 2 tsp chopped chives
For the Beurre Blanc sauce:
- 1 shallot, finely chopped
- 1 tbsp white wine vinegar
- 3 tbsp white wine
- a very large pinch of salt
- 3 grinds of pepper
- 1 tbsp double cream
- 125 g unsalted butter, very cold, diced
1. First begin to prepare the beurre blanc sauce. Bring the shallot, vinegar, white wine, salt and pepper to the boil in a small saucepan, Cook gently, stirring now and then, until reduced to a moist puree. Set aside until needed.
2. Next blanch the spinach by pouring a kettle of boiling water over it in a sieve. Rinse with cold water amd set aside.
3. Place the smoked haddock in a deep frying pan. Just cover the fish with equal quantities of milk and water. Slowly bring to the boil. As soon as it does boil, remove the haddock from the heat and set aside the whole pan allowing the fish to complete cooking.
4. Meanwhile, heat the olive oil in a frying pan. Add the spinach and cook until heated through.
5. Return the shallot to the heat and add the double cream. When the mixture starts to bubble, lower the heat and whisk in the diced butter, a little at a time until you have a thick creamy sauce. Remove from the heat as soon as it is ready. If you need to keep the sauce warm for more than 5 minutes its best if you use a double boiler or bain-marie and whisk regularly. If the sauce splits it can be rescued by bringing another tablespoon of double cream to the boil and slowly whisking the hot cream into the split sauce.
5. Sit the haddock on the spinach, stir the tomato dice and chives into the sauce, thin with about 30ml of the haddock cooking milk and pour over the fish. Serve.
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