Haddock in Sauce
4 x 125g portions Smoked Haddock
200ml tub Crème Fraiche
500G Fresh leaf Spinach
2 tbspn Chives (chopped)
4 chopped tomatoes
Cook spinach for 3-4 mins in pan of water.
Drain water into a bowl to use later and chop
cooked, drained spinach.
Half fill a large frying pan with water,
bring almost to the boil then add smoked haddock
for around 5 mins on low heat.
Put ¼ pint of the spinach water into
a saucepan and boil vigorously until reduced
to about 1/2 . Remove from the heat and stir
in crème fraiche.
Add chives to the sauce, season if required.
Pile spinach onto a plate and place tomatoes
on top. Arrange the haddock onto the spinach
and pour a small amount of sauce over the fish.
Serve with boiled rice or new potatoes.