Smoked haddock Florentine
SmartPoints® value per serving
This is a great fish dish - it's easy enough to scale it up for more people if you need to.
Smoked haddock, raw
350 g, fillet
Vinegar, All Types
Egg, whole, raw
2 medium, raw
- Put the smoked haddock fillet into the frying pan and pour in the boiling water from the kettle to just cover it. Put the pan on the heat and simmer gently for 5-6 minutes, until the flesh is opaque and flakes easily when tested with a fork.
- When the fish has been cooking for about 3 minutes, half-fill the saucepan with boiling water and add a few drops of vinegar. Re-fill the kettle and put it on to boil. Crack the egg into the saucepan and poach it gently for 3-4 minutes, depending on how you like it cooked.
- Meanwhile, pack the spinach into the colander. It will look like a huge amount, but it soon reduces down. Slowly pour boiling water from the kettle over the spinach, to wilt the leaves, Press the leaves down with the back of a wooden spoon to squeeze out more moisture.
- Put the spinach on a warmed plate. Lift the haddock out of the frying pan using a draining spoon and lay it on top of the spinach. Lift the poached egg from the saucepan using the same spoon, and sit it on top of the fish. Season with black pepper and serve at once.