• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, H, E
MineralsFluorine, Chromium, Manganese, Potassium, Iron, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 150 ml olive oil

  2. 4 large thick pieces of natural smoked haddock fillets

  3. few drops of vinegar

  4. black pepper

  5. 4 eggs

  6. 250 g spinach leaves

  7. 1 tbsp grain mustard

  8. juice of 1 lemons

  9. 4 portions of mashed potato , to serve

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon of olive oil in a large frying pan. Add in the haddock pieces and fry until the fish crisp and golden on both sides and cooked through.

  2. Meanwhile, bring a pan of water with a few drops of vinegar in it to a simmering boil. Carefully, break the eggs into the water and poach for 3-4 minutes. Remove with a slotted spoon and keep warm.

  3. Meanwhile, heat 1 tablespoon of olive oil in a saucepan. Add in the spinach and season with salt and freshly ground pepper. Cover and cook, stirring now and then, until wilted, a matter of minutes. Drain well, to remove any excess moisture.

  4. In a bowl, whisk together the remaining olive oil, mustard and lemon juice until well-mixed. Season with salt and freshly ground pepper.

  5. Place the mashed potato on 4 warm serving plates. Add a little spinach to each serving and top with the smoked haddock.

  6. Place a poached egg on the top of each smoked haddock portion, drizzle over the mustard dressing and serve at once.


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