This Mary Berry Smoked Haddock and Spinach recipe is a hearty, flavorful dish combines King Edward potatoes, baby spinach, chestnut mushrooms, smoked haddock, and double cream . It takes 45 minutes to make and serves 4 people.
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💗 Discover The Joy Of Cooking With This Recipe
- Flavor Fusion: Blends smoked haddock, spinach, and creamy mustard for a rich, savory taste.
- Effortless Prep: Simple steps with common ingredients make cooking hassle-free.
- Balanced Nutrition: Packed with protein, veggies, and wholesome potatoes for a well-rounded meal.
- Versatile Dish: Adaptable for brunch, lunch, or dinner, pleasing diverse tastes effortlessly.
❓ What Is Mary Berry Smoked Haddock And Spinach Recipe?
Mary Berry’s Smoked Haddock and Spinach dish is a creamy casserole made with smoked haddock, baby spinach, potatoes, and cheese. It’s a hearty combination with tender fish, earthy spinach, and a comforting, cheesy finish.
🥔 Mary Berry Smoked Haddock And Spinach Ingredients
- 2 kg King Edward potatoes or other floury potatoes, peeled and cut into 2cm ( 3⁄4in) cubes
- Salt and freshly ground black pepper
- 500 g baby spinach
- 1 tbsp. olive oil
- 250 g small chestnut mushrooms, sliced in half
- Knob of butter, to grease
- 3 eggs, hardboiled, peeled, and sliced into quarters
- 500 g undyed smoked haddock, skinned and cut into 5cm (2in) pieces
- 300 ml double cream
- 2 tsp. grainy mustard
- 75 g mature Cheddar cheese, grated
🍲 Mary Berry Smoked Haddock And Spinach Instructions
- Preheat the oven to 200°C (or 400°F if using a fan) and Gas 6. Concurrently, place the potatoes in a pan of cold, salted water, seal it, bring it to a boil, and cook for ten to fifteen minutes, or until they are just tender. After thorough draining, set away.
- When a big skillet is hot, add the spinach and cook it for a few minutes, until it is somewhat wilted but not soft. Squeeze off any extra liquid after thorough draining in a colander and leave aside. This might need to be done in batches.
- In a frying pan, heat the oil, add the mushrooms, and sauté for three minutes, or until they are tender.
- Arrange the potatoes, spinach, and mushrooms in the bottom of the ovenproof dish after greasing it with butter. Sprinkle the haddock and eggs on top, then season with the freshly ground black pepper and salt.
- In a bowl, combine the cream, mustard, salt, and freshly ground black pepper. Pour the sauce over the fish mixture and top with the cheese.
- Bake for 20 to 25 minutes, or until cooked through and golden on top.
💭 Recipe Tips
- Check haddock for freshness to avoid saltiness.
- Moderate grainy mustard for balanced flavor.
- Uniformly slice potatoes for consistent cooking.
- Swap spinach for kale or mild cheese.
- Use ample cream for richness, opt for low-fat options if desired.
🥗 What To Serve With Smoked Haddock And Spinach?
Serve with a side of crusty bread or steamed vegetables like broccoli or carrots to complement the creamy richness of the dish a light salad or roasted potatoes also pair well.
How To Store Leftovers Smoked Haddock And Spinach?
- In The Fridge. Store Leftovers Smoked Haddock And Spinach in a sealed container in the fridge for up to 2 days.
- In The Freezer. To freeze Leftovers Smoked Haddock And Spinach portion in airtight bags for up to 2 months.
How To Reheat Leftovers Smoked Haddock And Spinach?
- In The Oven: Place in a covered dish Leftovers Smoked Haddock And Spinach at 350°F (175°C) for 15-20 mins, preserving moisture and ensuring even heating.
- On The Stovetop: Warm gently on low heat, Leftovers Smoked Haddock And Spinach stirring occasionally to prevent sticking, for about 10 minutes.
- In The Microwave: Reheat in short bursts stirring in between Leftovers Smoked Haddock And Spinach to maintain texture and avoid hot spots about 2-3 minutes.
FAQs
Why Cook Smoked Haddock In Milk?
Cooking smoked haddock in milk adds moisture and enhances flavor, creating a tender texture without overpowering fishiness, perfect for recipes.
How Do You Prevent The Cream Sauce From Curdling?
Prevent cream sauce from curdling by adding it slowly over low heat, avoiding high temperatures and acidic ingredients.
How Do You Properly Thaw Frozen Smoked Haddock For This Dish?
Thaw frozen smoked haddock in the fridge overnight or under cold running water for quick thawing.
Is It Possible To Make This Dish In Advance And Reheat It Later?
Yes, this dish can be made in advance, refrigerated for up to 2 days, and reheated in the oven or microwave.
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Mary Berry Smoked Haddock And Spinach Nutrition Facts
Amount Per Serving
- Calories: 600
- Protein: 40 grams
- Fat: 35 grams
- Carbohydrates: 40 grams
- Fiber: 6 grams
- Sodium: 1000 milligrams
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Smoked Haddock And Spinach
Description
This Mary Berry Smoked Haddock and Spinach recipe is a hearty, flavorful dish combines King Edward potatoes, baby spinach, chestnut mushrooms, smoked haddock, and double cream . It takes 45 minutes to make and serves 4 people.
Ingredients
Instructions
- Preheat the oven to 200°C (or 400°F if using a fan) and Gas 6. Concurrently, place the potatoes in a pan of cold, salted water, seal it, bring it to a boil, and cook for ten to fifteen minutes, or until they are just tender. After thorough draining, set away.
- When a big skillet is hot, add the spinach and cook it for a few minutes, until it is somewhat wilted but not soft. Squeeze off any extra liquid after thorough draining in a colander and leave aside. This might need to be done in batches.
- In a frying pan, heat the oil, add the mushrooms, and sauté for three minutes, or until they are tender.
- Arrange the potatoes, spinach, and mushrooms in the bottom of the ovenproof dish after greasing it with butter. Sprinkle the haddock and eggs on top, then season with the freshly ground black pepper and salt.
- In a bowl, combine the cream, mustard, salt, and freshly ground black pepper. Pour the sauce over the fish mixture and top with the cheese.
- Bake for 20 to 25 minutes, or until cooked through and golden on top.
Notes
- Check haddock for freshness to avoid saltiness.
Moderate grainy mustard for balanced flavor.
Uniformly slice potatoes for consistent cooking.
Swap spinach for kale or mild cheese.