Smoked Haddock, Mustard Butter Sauce and Iberico Ham

Smoked haddock served with buttery mustard sauce, wilted spinach, poached eggs, and salty Iberico ham for an impressive dinner.

Seafood Gourmet Dinner Party Smoked Haddock

Estimated Nutrition

Calories

1243.2

kcal / serving

2486.4 kcal total

Carbs

24.4g

per serving

48.8 g total

Fat

97.2g

per serving

194.5 g total

Protein

51.1g

per serving

102.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

100

White Wine Vinegar

tbsp

Wholegrain Mustard

tbsp

White Wine Vinegar

for poaching

Dairy

Butter

100

Whole Milk

enough to cover fillets

100

tbsp

piece

for spinach

Liquids

200

White Wine

Meat

piece

Iberico Ham

to serve

NutsSeeds

piece

Bay Leaf

sprig

Thyme

clove

Garlic

sliced

clove

Garlic

thinly sliced

pinch

Tarragon

chopped, fresh

tbsp

Chive

chopped

pinch

Salt

to taste

clove

Garlic

whole, for stirring spinach

Seafood

250

Smoked Haddock

pin-boned, cut into 125g chunks

Vegetables

200

Potato

floury, peeled and sliced thickly

piece

Shallot

cut length ways

200

Spinach

washed

Method

Boil the potatoes and butter in salted water for 20 minutes until tender.

Simmer haddock fillets in milk with bay leaves, thyme, and garlic for 8 minutes.

Sauté garlic and shallot in butter, then reduce with vinegar and wine by three-quarters.

Stir in cream, then whisk in remaining butter, mustard, tarragon, and chives.

Poach eggs individually in simmering water with vinegar and salt for 3 minutes.

Wilt spinach in butter using a garlic clove on a fork to stir, then discard garlic.

Plate spinach, surround with potatoes, and place the haddock on top.

Finish with a poached egg, mustard sauce, and a garnish of Iberico ham.