Haddock Florentine
- 2 Tomatoes
- Olive oil; for cooking
- 1 sm Bunc fresh chives
- 1 ts Balsamic vinegar; about
- 350 g Potatoes
- 85 g Unsalted butter; about
- 2 tb Plain flour
- 150 ml Double cream
- 50 g Cheddar
- 1/2 ts Dijon mustard
- 1 Garlic clove; peeled
- 225 g Tender young spinach
- 1 Whole nutmeg
- 225 g Mushrooms
- 1 Lemon
- 300 g Haddock fillet; scaled and
- -boned
- ; (thick)
- 25 g Smoked salmon trimmings
- 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
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
