Smoked Haddock with Buttered Spinach and Mustard Sauce Recipe
This Smoked Haddock with Buttered Spinach & Mustard Sauce is a delicious and elegant dish perfect for a wholesome dinner. Tender baked smoked haddock fillets are paired with buttery sautéed spinach and a creamy Dijon mustard sauce, creating a balanced meal full of flavor and comforting textures.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
Scale
Fish
- 4 smoked haddock fillets
- Salt and pepper, to taste
Buttered Spinach
- 1 lb fresh spinach
- 2 tbsp butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
Mustard Sauce
- 1 cup heavy cream
- 1 tbsp Dijon mustard
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking.
- Bake the Haddock: Arrange the smoked haddock fillets in the prepared baking dish. Season them evenly with salt and pepper. Bake in the preheated oven for 15 to 20 minutes, or until the fish flakes easily with a fork, indicating it is fully cooked.
- Prepare the Spinach: While the haddock bakes, melt the butter in a large skillet over medium heat. Add finely chopped shallot and minced garlic to the skillet, sautéing until they become soft and fragrant. Then, add the fresh spinach and cook until it wilts. Season with salt and pepper to taste and stir well to combine.
- Make the Mustard Sauce: In a separate small saucepan, heat the heavy cream over low heat until warm. Stir in the Dijon mustard and continue cooking gently, stirring frequently, until the sauce slightly thickens to a creamy consistency.
- Assemble and Serve: Plate the buttered spinach evenly among serving plates. Place a baked haddock fillet on top of the spinach on each plate. Drizzle the warm Dijon mustard sauce over the fish, and serve immediately while hot.
Notes
- Be careful not to overcook the smoked haddock to keep it moist and flaky.
- Fresh spinach can be substituted with baby spinach for a milder flavor and more tender texture.
- The mustard sauce can be enhanced with a squeeze of lemon juice for added brightness if desired.
- This dish pairs well with boiled new potatoes or crusty bread to soak up the sauce.
Keywords: smoked haddock, buttered spinach, mustard sauce, baked fish, easy dinner, British seafood
