Tender smoked haddock poached in milk is served with wilted spinach and a creamy mustard seed and chive sauce.
Pour the milk into a saucepan, add the butter and garlic, bring to the boil, turn down the gas to a gentle simmer and then add the haddock.
For the sauce, add the finely chopped shallots to a small pan and fry in a little butter, but do not colour. Add the tarragon, garlic, thyme and bay leaf. Turn up the heat and add the vinegar. Boil until completely evaporated. Add the wine and boil to reduce it by half. Pour in the cream and bring it to the boil. Turn down the heat a little and piece by piece whisk in the butter until completely dissolved.
Season with salt, milled black pepper and a little lemon juice. Strain the sauce through a fine mesh sieve into a bowl. Stir in seed mustard and chopped chives and reserve aside.
Heat a frying pan, add a little butter and immediately put in the spinach leaves to wilt. Add a little salt and pepper.
Place the spinach in the middle of a serving plate carefully remove the haddock from the milk shaking off any excess. Lay it on top of the spinach. Mask the fish with three dessertspoons of the sauce and serve immediately.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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