John's smoked haddock with mash & mustard sauce
A mouthwatering combination, from the perfect mashed potatoes to the quickest mustard sauce, John has all the secrets for making this delicious dinner.
Smoked haddock with mash and mustard sauce
2kg potatoes, peeled and cut in half
8 tbsp of milk
4-5 spring onions, finely chopped
50ml vegetable oil
4 x 175g fillets of smoked haddock, skinned
75ml vegetable stock
100ml double cream
2 tbsp Dijon mustard
2 tbsp creme fraiche
Salt and pepper
1. In a large saucepan, cook the potatoes in boiling water for 20 minutes with a good amount of the salt, then drain, and put them back in the hot pan over a very low flame for a minute or so, to steam off the excess moisture. Then add some of the milk and seasoning - lots of salt and white pepper. Start beating, when the milk is hot, add some of the butter so that it melts quickly. Now beat again and work the potato, still on the hob, adding more milk and butter as you like, until the mixture becomes volcanic and starts erupting into bubbles. If you want to, add a touch of cream and then stir through the spring onions.
2. For the fish, heat a pan and add the oil, then place the haddock in the pan, skinned side up and cook for three minutes. Turn over and cook for another 3 minutes.
3. Meanwhile, to make the mustard sauce, bring the stock to the boil in a pan, add the cream and return to boil, remove from the heat and add the mustard, whisk and serve.
4. Wilt the spinach in another pan with a tiny amount of butter and some water. Drain and add the crème fraiche, season.
5. Plate up the mash, then the spinach, followed by the haddock laid over it, and mustard sauce drizzled over the fish.