This easy and delicious Smoked Haddock and Spinach dish by Mary Berry is a creamy, nutritious meal that’s perfect for a quick dinner. You can easily customize it with common ingredients like leftover vegetables. Enjoy the delightful combination of flavors topped with golden cheese for a comforting and satisfying dinner!
Ingredients Needed
- 350g (12oz) King Edward potatoes or other floury potatoes, peeled and cut into 2cm (3⁄4in) cubes
- Salt and freshly ground black pepper
- 500g (1lb 2oz) baby spinach
- 1 tbsp olive oil
- 250g (9oz) knob of butter, to grease
- Small chestnut mushrooms, sliced in half
- 3 eggs, hardboiled, peeled, and sliced into quarters
- 500g (1lb 2oz) undyed smoked haddock, skinned and cut into 5cm (2in) pieces
- 300ml (10fl oz) double cream
- 2 tsp grainy mustard
- 75g (2 1/2oz) mature Cheddar cheese, grated
How To Make Smoked Haddock And Spinach
- Preheat the oven: Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6).
- Cook the potatoes: Put the potatoes into a pan of cold salted water, cover with a lid, bring to a boil, and cook for 10–15 minutes or until just cooked. Drain well and set aside.
- Wilt the spinach: Heat a large frying pan, add the spinach, and cook for a few minutes or until just wilted but still holding its shape. Drain well in a colander, squeezing to remove excess liquid, then set aside. You may need to do this in batches.
- Cook the mushrooms: Heat the oil in the frying pan, add the mushrooms, and fry for 3 minutes or until just cooked.
- Assemble the dish: Grease the ovenproof dish(es) with the butter, then arrange the potatoes, spinach, and mushrooms in the base. Scatter over the eggs and haddock and season with salt and freshly ground black pepper.
- Prepare the sauce: Mix the cream and mustard in a bowl with some salt and freshly ground black pepper, then pour over the fish mixture, and sprinkle with the cheese.
- Bake: Bake for 20–25 minutes or until golden on top and cooked through.
Recipe Tips
- Don’t Overcook the Potatoes: Cook the potatoes until just tender. Overcooking can make them mushy and affect the dish’s overall texture.
- Squeeze Out Water from Spinach: After cooking the spinach, make sure to squeeze out excess water. This prevents the dish from becoming watery.
- Let it Rest Before Serving: Allow the dish to rest for about 5 minutes after baking. This helps the flavors to settle and makes it easier to serve.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Smoked Haddock and Spinach cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: If you want to freeze it, let the dish cool, then place it in a freezer-safe container. It can be frozen for up to 2 months. To thaw, move it to the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the dish in an oven-safe container, cover it with foil to prevent drying out, and heat for about 20 minutes or until warmed through.
Nutrition Facts
Serving Size: 1 serving (based on a total of 6 servings)
- Calories: 490
- Total Fat: 29g
- Saturated Fat: 18g
- Cholesterol: 115mg
- Sodium: 710mg
- Potassium: 860mg
- Total Carbohydrate: 26g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 34g
Try More Mary Berry Recipes:
- Mary Berry All Bran Cake
- Mary Berry Chicken And Ham Pie Recipe
- Mary Berry Irish Stew
- Mary Berry Salmon With Cream Cheese
Mary Berry Smoked Haddock And Spinach
Description
This easy and delicious Smoked Haddock and Spinach dish by Mary Berry is a creamy, nutritious meal that’s perfect for a quick dinner. You can easily customize it with common ingredients like leftover vegetables. Enjoy the delightful combination of flavors topped with golden cheese for a comforting and satisfying dinner!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6).
- Cook the potatoes: Put the potatoes into a pan of cold salted water, cover with a lid, bring to a boil, and cook for 10–15 minutes or until just cooked. Drain well and set aside.
- Wilt the spinach: Heat a large frying pan, add the spinach, and cook for a few minutes or until just wilted but still holding its shape. Drain well in a colander, squeezing to remove excess liquid, then set aside. You may need to do this in batches.
- Cook the mushrooms: Heat the oil in the frying pan, add the mushrooms, and fry for 3 minutes or until just cooked.
- Assemble the dish: Grease the ovenproof dish(es) with the butter, then arrange the potatoes, spinach, and mushrooms in the base. Scatter over the eggs and haddock and season with salt and freshly ground black pepper.
- Prepare the sauce: Mix the cream and mustard in a bowl with some salt and freshly ground black pepper, then pour over the fish mixture, and sprinkle with the cheese.
- Bake: Bake for 20–25 minutes or until golden on top and cooked through.
Notes
- Don’t Overcook the Potatoes: Cook the potatoes until just tender. Overcooking can make them mushy and affect the dish’s overall texture.
- Squeeze Out Water from Spinach: After cooking the spinach, make sure to squeeze out excess water. This prevents the dish from becoming watery.
- Let it Rest Before Serving: Allow the dish to rest for about 5 minutes after baking. This helps the flavors to settle and makes it easier to serve.
Mary Berry Smoked Haddock And Spinach