Our chef Victoria comes from Scotland, so she’s using her favourite Scottish staple: smoked haddock. Locals from the fishing town of Finnan tuck into a bowl of warm poached Finnan Haddie (haddock, cold smoked over peat in Finnan) for brekkie! This dish is a gentler more fragrant version of this famous Scottish breakfast, served with some trusty crushed potato and delicious healthy greens.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Netherend Butter Salted(ContainsMilk)
Bring a large pot of water to the boil with a pinch of salt. Cut the bigger potatoes in half (no need to peel) and pop them in your pot of boiling water to simmer for 15 mins or until cooked. Tip: The potatoes are cooked when you can easily slip a knife through.
Place the haddock in a non-stick frying pan, season lightly with black pepper and add the milk. Tip: Don’t worry if your fish is not fully covered by the milk! Simmer gently for 8-10 mins uncovered on medium-low heat. In the meantime, roughly chop the baby spinach and use scissors to roughly chop the chives into ½cm pieces.
Once your potatoes are cooked, drain them. Heat a splash of olive oil in the same pot on medium heat and throw your potatoes back in, together with a pinch of salt and a good grind of black pepper. Lightly mash the mixture with the back of a fork for about 30 seconds or until your potatoes look crushed. Remove from the heat and cover to keep warm.
Heat a separate frying pan on medium-high heat and add a glug of oil and a pinch of salt and pepper. Throw in your spinach and stir for 30 seconds or until wilted. Remove from the heat and cover.
Your fish should now be ready (opaque but not yet flaking). Remove it from the pan using a large spatula and set aside. Add the crème fraîche to your pan and turn the heat up to high. Simmer for 2-3 mins uncovered, stirring occasionally. Meanwhile, cut the lemon into wedges. Now add the butter to your crème fraîche mix and whisk everything together, then return your fish to the pan. Pop your chives into the pan as well, together with a few grinds of black pepper, and allow your creamy chivey fish to bubble for 30 seconds.
Place a dollop of potato on your plate, top with your creamy chivey fish and serve with your spinach and a wedge of lemon to squeeze over the top. Enjoy!