Yield: 2 servings
|\N \N||Olive oil; for cooking|
|1 small||Bunc fresh chives|
|1 teaspoon||Balsamic vinegar; about|
|85 grams||Unsalted butter; about|
|2 tablespoons||Plain flour|
|150 millilitres||Double cream|
|½ teaspoon||Dijon mustard|
|1 \N||Garlic clove; peeled|
|225 grams||Tender young spinach|
|1 \N||Whole nutmeg|
|300 grams||Haddock fillet; scaled and boned|
|\N \N||; (thick)|
|25 grams||Smoked salmon trimmings|
|\N \N||Salt and freshly ground black pepper|
1 Preheat the grill. Cut the potatoes into cubes and place in a pan of boiling salted water, cover and simmer for 8-10 minutes until just tender.
2 Peel the tomatoes, remove the seeds and dice the flesh. Place in a bowl and add a little oil, snip in 1 tbsp chives and add the balsamic vinegar.
Set aside to allow the flavours to combine.
3 For the Sauce: Melt 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 until smooth after each addition.
4 Bring the sauce to the boil, reduce the heat and simmer for another minute or two until 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 Melt a knob of the butter in the heated pan. Crush in the garlic clove and cook for another 30 seconds, stirring.
7 Add the spinach with just the water that clings to the leaves and cook for a few minutes or until the spinach has wilted and is completely tender.
Season to taste and add a grating of nutmeg. Push out any excess water and keep warm.
8 Heat a frying pan until searing hot. 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 the haddock fillets skin-side down and sear for a minute or so, reduce the heat and cook another 5-6 minutes, turning once.
10 Drain the potatoes and return to the pan to dry out. Add a knob of butter and a little oil and cook for about five minutes until crispy, tossing occasionally.
11 Heat another frying pan. Slice up the mushrooms. Add a knob of butter and a little oil to the heated frying pan and saute the mushrooms for 2-3 minutes until just tender. Add 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 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 use a blow torch.
14 Scatter the potatoes around the edge of the plate and inter-weave with mounds of the tomato mixture, topping each one with a criss-cross of smoked salmon. Serve at once.
Converted by MC_Buster.
Recipe by: Anything You Can Cook Converted by MM_Buster v2.0l.