Simple Steamed Smoked Haddock, Spinach & Poached Egg



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A 15 minute feel good meal. This is such a simple and healthy dish that really lets the ingredients do the talking. I find steaming the fish in foil or parchment paper works brilliantly delivering succulent fish with very little mess. The spinach wilts in minutes and the gorgeous egg yolk creates one of nature’s finest sauces. Enjoy!

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Serves 2

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INGREDIENTS

2 smoked haddock fillets approximately 150g each

2 eggs - @clarencecourt

250g fresh spinach

2 teaspoon butter

Seasoning

Foil

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Preheat the oven to 210 degrees.

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Cut 2 pieces of foil approximately 30cm squared. Place the haddock fillet in the centre. Season with pepper and add 1/2 teaspoons butter. Seal the parcel at the top leaving enough room for the air to circulate. Place on a baking sheet and into the oven for 10 minutes. Remove from the oven and leave to rest sealed for 5 minutes.

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Wilt the spinach in a large pan using one teaspoon of butter and season generously.

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Bring a medium pan of water to the slow simmer. Crack an egg into a small cup then into the simmering water with a quick movement. Leave for 2.5-3 minutes, then carefully remove using a slotted spoon. Drain on kitchen towel.⠀

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Serve with new potatoes.

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